Ingredients with Measurements:
- 4 medium-sized beets, peeled and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plain Greek yogurt
- 1/4 cup fresh dill, chopped
- 2 tablespoons lemon juice
- 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, 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 from heat and let 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 bowl and stir in the Greek yogurt, dill, lemon juice, salt, and pepper.
5. Cover and refrigerate for at least 2 hours or until chilled.
6. Serve cold with additional dill and a dollop of Greek yogurt, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Chilling time: 2 hours
5. Temperature:
Serve cold
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 18g
Protein: 7g
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Plain Greek yogurt can be substituted with sour cream or crème fraiche.
- Dill can be substituted with parsley or cilantro.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Top with chopped cucumber or avocado for added texture.
- Use roasted beets instead of boiled for a deeper flavor.
Tips and tricks:
- Wear gloves when peeling and chopping beets to avoid staining your hands.
- Adjust the amount of lemon juice and dill to your taste preference.
- For a smoother texture, strain the puree through a fine-mesh sieve before adding the yogurt and dill.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until warmed through, stirring occasionally.
Presentation ideas:
Serve in individual bowls or glasses and garnish with a sprig of fresh dill.
Garnishes:
Fresh dill, chopped cucumber, avocado, or a dollop of Greek yogurt.
Pairings:
Crusty bread or a light salad.
Suggested side dishes:
Grilled chicken, roasted vegetables, or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add a splash of vegetable broth or water to thin it out.
Food safety advice:
Make sure to thoroughly wash and peel the beets before using.
Food history:
Cold beet soup, also known as borscht, is a traditional dish in Eastern European cuisine.
Flavor profiles:
The soup has a slightly sweet and earthy flavor from the beets, balanced by the tanginess of the yogurt and lemon juice.
Serving suggestions:
Serve as a refreshing appetizer or light lunch on a hot summer day.
Related Categories
Cooking Method: N/A
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Region: Eastern European
Taste: Creamy, Tangy, Herbal, Earthy, Refreshing