Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped
- 2 cups of vegetable broth
- 1 cup of plain Greek yogurt
- 1 Granny Smith apple, peeled and diced
- 1 tablespoon of fresh dill, chopped
- 1 tablespoon of honey
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, combine the chopped beets and vegetable broth. Bring to a boil and then reduce heat to a simmer. Cook until the beets are tender, about 20-25 minutes.
2. Remove the pot from heat and let it cool for a few minutes. Then, transfer the beets and broth to a blender or food processor and blend until smooth.
3. Pour the beet mixture into a large bowl and add the Greek yogurt, diced apple, chopped dill, honey, and apple cider vinegar. Stir well to combine.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until chilled.
6. Serve the cold beet soup in bowls and garnish with additional dill and diced apple, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
Temperature:
Serve chilled
Serving size:
4 servings
Nutritional information:
Calories: 130
Fat: 2g
Carbohydrates: 24g
Protein: 7g
Fiber: 4g
Sugar: 18g
Sodium: 310mg
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth.
- Instead of Greek yogurt, you can use sour cream or crème fraîche.
- Instead of Granny Smith apple, you can use any other tart apple variety.
- Instead of fresh dill, you can use dried dill.
Variations:
- Add some cooked shrimp or crab meat for a seafood twist.
- Use roasted beets instead of boiled beets for a deeper flavor.
- Add some chopped cucumber or celery for extra crunch.
- Use different herbs, such as parsley or cilantro, instead of dill.
Tips and tricks:
- To make the soup smoother, strain it through a fine-mesh sieve after blending.
- Adjust the amount of honey and apple cider vinegar to your liking.
- For a creamier soup, add more Greek yogurt or sour cream.
- If the soup is too thick, add some water or additional broth to thin it out.
Storage instructions:
Store the cold beet soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This soup is meant to be served cold, so do not reheat it.
Presentation ideas:
Serve the cold beet soup in clear glass bowls or cups to show off its vibrant color.
Garnishes:
Garnish the soup with additional chopped dill and diced apple.
Pairings:
Serve the soup with a crusty bread or crackers.
Suggested side dishes:
A simple green salad or roasted vegetables would complement the soup nicely.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too tart, add more honey to balance the flavors.
- If the soup is too sweet, add more apple cider vinegar to balance the flavors.
Food safety advice:
Make sure to properly store the soup in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
Cold beet soup, also known as borscht, is a traditional Eastern European dish that has been enjoyed for centuries.
Flavor profiles:
This soup is sweet, tart, and slightly earthy, with a refreshing crunch from the diced apple and a hint of herbaceousness from the dill.
Serving suggestions:
Serve the soup as a light lunch or as a starter for a dinner party.
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