Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and grated
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Sour cream and chopped fresh dill for garnish
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 onion and minced garlic and sauté until the onion is translucent.
2. Add the grated beetroots and flour to the pot and stir well until the flour is fully incorporated.
3. Pour in the vegetable broth and add the bay leaf, dried marjoram, and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the beetroots are tender.
4. Remove the bay leaf from the soup and use a blender or immersion blender to puree the soup until smooth.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Serve the soup hot, garnished with a dollop of sour cream and chopped fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 15g
Protein: 2g
Fiber: 4g
Sodium: 600mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Dried marjoram and thyme can be substituted with other dried herbs like oregano or basil.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use coconut milk instead of sour cream for a vegan version of the soup.
- Add cooked chicken or beef to the soup for a heartier meal.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- To make the soup creamier, add a splash of heavy cream or coconut cream.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of sour cream and chopped fresh dill.
Garnishes:
Sour cream and chopped fresh dill.
Pairings:
- Serve the soup with crusty bread or crackers.
- Pair the soup with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to thoroughly wash and peel the beetroots before using them in the soup.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Gryficki Beetroot Soup is a traditional Polish soup that originated in the town of Gryfice in Western Pomerania. It is a popular dish in Poland, especially during the winter months.
Flavor profiles:
This soup has a sweet and earthy flavor from the beetroots, with a hint of tanginess from the apple cider vinegar.
Serving suggestions:
Serve the soup hot with a dollop of sour cream and chopped fresh dill on top. Pair it with crusty bread or a light salad for a complete meal.
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Region: Polish