Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable stock
- 2 cups of sorrel leaves, chopped
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1/2 cup of sour cream (optional)
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic and sauté for 2-3 minutes until the onions are translucent.
2. Add the chopped beetroots and vegetable stock to the pot. Bring to a boil and then reduce the heat to a simmer. Cover the pot and let it cook for 20-25 minutes until the beetroots are tender.
3. Add the chopped sorrel leaves to the pot and let it cook for an additional 5 minutes.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot with a dollop of sour cream (optional).
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and simmering
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 3g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken or beef stock instead of vegetable stock.
- If you don't have sorrel leaves, you can use spinach or kale instead.
Variations:
- Add a tablespoon of honey to the soup for a touch of sweetness.
- Top the soup with croutons or chopped nuts for added texture.
Tips and Tricks:
- Wear gloves when peeling and chopping beetroots to avoid staining your hands.
- If you don't have a blender or immersion blender, you can use a potato masher to puree the soup.
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until it is hot.
Presentation Ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped herbs.
Garnishes:
- Sour cream
- Croutons
- Chopped nuts
- Chopped herbs
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Grilled chicken
- Baked sweet potato
Troubleshooting Advice:
- If the soup is too thick, add more vegetable stock or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure to wash the beetroots and sorrel leaves thoroughly before using them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food History:
Beetroot soup is a traditional dish in Eastern European cuisine. It is often served cold in the summer months and hot in the winter months.
Flavor Profiles:
The soup has a sweet and earthy flavor from the beetroots and a tangy flavor from the sorrel leaves.
Serving Suggestions:
Serve the soup as a starter or as a main dish with a side salad or sandwich.
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