Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 bunch kale, chopped
- 1 bunch spinach, chopped
- 1 bunch dill, chopped
- 1 cup sour cream
- 2 tablespoons olive oil
- Salt and pepper to taste
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 onion and garlic and sauté until softened.
2. Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
3. Add the chopped kale and spinach to the pot and cook until wilted.
4. Remove the pot from heat and let it cool slightly.
5. Using a blender or immersion blender, blend the soup until smooth.
6. Return the soup to the pot and add the chopped dill. Season with salt and pepper to taste.
7. Serve the soup hot, topped with a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Fiber: 5g
Substitutions for ingredients:
- Swiss chard or beet greens can be substituted for kale and spinach.
- Greek yogurt can be substituted for sour cream.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Add chopped beets for a more traditional borscht flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- To make the soup creamier, blend in some of the sour cream before serving.
- Add a splash of vinegar or lemon juice for a tangier flavor.
- Garnish with additional chopped dill or chopped scallions.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of chopped dill.
Garnishes:
Chopped dill, chopped scallions, or a dollop of sour cream.
Pairings:
Crusty bread, crackers, or a side salad.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a cheese plate.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator promptly.
Food history:
Borscht is a traditional soup from Eastern Europe, typically made with beets and served hot or cold.
Flavor profiles:
Savory, earthy, and slightly tangy.
Serving suggestions:
Serve hot with a dollop of sour cream and a sprinkle of chopped dill.
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Region: Polish