Ingredients with Measurements:
- 4 medium beets, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried marjoram
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp apple cider vinegar
- 1/2 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 olive oil over medium heat. Add chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add diced beets, chicken or vegetable broth, bay leaf, marjoram, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until beets are tender.
3. Remove bay leaf from the pot. Using a blender or immersion blender, puree the soup until smooth.
4. Stir in apple cider vinegar and sour cream until well combined.
5. Serve hot, garnished with fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Simmer over medium heat.
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 4g
Sodium: 890mg
Fiber: 3g
Sugar: 9g
Substitutions for ingredients:
- Vegetable broth can be substituted for chicken broth to make this recipe vegetarian.
- Red wine vinegar can be used instead of apple cider vinegar.
- Greek yogurt can be used instead of sour cream for a healthier option.
Variations:
- Add cooked diced potatoes or carrots to the soup for extra texture and flavor.
- Top with croutons or chopped nuts for added crunch.
- Use different herbs such as thyme or parsley for a different flavor profile.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- For a smoother soup, strain it through a fine mesh sieve after blending.
- Adjust the amount of sour cream to your liking for a creamier or tangier soup.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of fresh dill on top.
Garnishes:
Fresh dill, croutons, chopped nuts, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwich, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a quinoa salad.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
Ensure that the beets are cooked thoroughly before blending to avoid any foodborne illnesses.
Food history:
Lechicki Beet Soup is a traditional Polish soup that is typically served during the winter months.
Flavor profiles:
This soup has a sweet and tangy flavor from the beets and apple cider vinegar, with a creamy and savory finish from the sour cream.
Serving suggestions:
Serve hot with a side of crusty bread or grilled cheese sandwich for a comforting meal.
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Region: Polish