Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup sour cream
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Chopped fresh dill for garnish
Special equipment needed:
- Blender or food processor
- Large mixing bowl
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine the chopped beets, onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beets are tender.
2. Remove the pot from heat and let it cool for a few minutes.
3. Using a blender or food processor, puree the beet mixture until smooth.
4. Transfer the puree to a large mixing bowl and stir in the sour cream and lemon juice.
5. Season with salt and pepper to taste.
6. Cover the bowl and refrigerate for at least 2 hours, or until the soup is chilled.
7. Ladle the soup into bowls and garnish with chopped fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
5. Temperature:
Refrigerate the soup until chilled.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 207
Fat: 13g
Carbohydrates: 18g
Protein: 5g
Sodium: 764mg
Sugar: 12g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- Greek yogurt can be used instead of sour cream.
- Fresh lime juice can be used instead of lemon juice.
Variations:
- Add chopped cucumber or radish for extra crunch.
- Top with croutons or chopped nuts for added texture.
- Use roasted beets instead of boiled beets for a smokier flavor.
- Add a dollop of horseradish for a spicy kick.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- Use a high-powered blender or food processor for a smoother texture.
- Adjust the amount of sour cream and lemon juice to your liking.
- Chill the soup for at least 2 hours to allow the flavors to meld together.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in clear glass bowls to showcase the vibrant color of the beets.
Garnishes:
Chopped fresh dill, croutons, chopped nuts, or a dollop of sour cream.
Pairings:
This soup pairs well with a light salad or a crusty bread.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more sour cream or pureed beets to thicken it up.
Food safety advice:
- Make sure to thoroughly wash and peel the beets before using them.
- Store leftover 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. It is often served as a refreshing summer soup and is typically made with beets, sour cream, and dill.
Flavor profiles:
This soup has a sweet and earthy flavor from the beets, a tangy and creamy flavor from the sour cream, and a bright and zesty flavor from the lemon juice.
Serving suggestions:
Serve this soup as a light lunch or dinner on a hot summer day.
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