Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 bay leaf
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon caraway seeds
- 1/4 cup sour cream
- Fresh dill, chopped (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.
2. Add the chopped onion and minced garlic and sauté until translucent.
3. Add the grated beetroots, tomato paste, bay leaf, salt, black pepper, and caraway seeds. Stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 30 minutes.
6. Remove the bay leaf and discard.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Return the soup to the pot and stir in the sour cream.
9. Heat the soup over low heat until warmed through.
10. Serve hot, garnished with fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add cooked diced potatoes or carrots for extra texture.
- Add a splash of balsamic vinegar for a tangy flavor.
- Add cooked shredded chicken or beef for a heartier soup.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- Use a blender or immersion blender to achieve a smooth texture.
- Adjust the seasoning to taste.
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 warmed through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and a sprinkle of fresh dill.
Garnishes:
Fresh dill
Pairings:
Crusty bread, salad, or a sandwich.
Suggested side dishes:
Roasted vegetables, grilled chicken, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash and peel the beetroots before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
Koryciński Beetroot Soup is a traditional Polish soup that originated in the Korycin region of Poland.
Flavor profiles:
This soup has a sweet and earthy flavor with a tangy finish from the sour cream.
Serving suggestions:
Serve hot as a starter or main course.
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Region: Polish