Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and grated
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and grated
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tablespoon of all-purpose flour
- 6 cups of vegetable broth
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
- Sour cream and dill for garnish
Special equipment needed:
- Large pot
- Grater
Step-by-step instructions:
1. In a large pot, sauté the chopped onion and minced garlic until they become translucent.
2. Add the grated beetroots, grated carrots, and chopped celery stalks to the pot. Stir well and cook for 5 minutes.
3. Add the bay leaf and all-purpose flour to the pot. Stir well and cook for 2 minutes.
4. Pour the vegetable broth into the pot and bring it to a boil. Reduce the heat and let the soup simmer for 30 minutes.
5. Remove the bay leaf from the pot and add the apple cider vinegar. Stir well and season with salt and pepper to taste.
6. Serve the soup hot, garnished with a dollop of sour cream and chopped dill.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 24g
Protein: 4g
Fiber: 5g
Substitutions for ingredients:
- Chicken or beef broth can be used instead of vegetable broth.
- Red wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use a blender to puree the soup for a smoother texture.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- Add a teaspoon of sugar to the soup to balance out the tartness of the vinegar.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat until it is heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and chopped dill on top.
Garnishes:
Sour cream and dill
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth to thin it out.
- If the soup is too tart, add a teaspoon of sugar to balance out the flavors.
Food safety advice:
- Wash all vegetables thoroughly before using them.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Mazurski Beetroot Soup is a traditional Polish dish that has been enjoyed for centuries. It is a staple in many Polish households and is often served during holidays and special occasions.
Flavor profiles:
The soup has a sweet and tangy flavor, with a slightly earthy taste from the beetroots.
Serving suggestions:
Serve the soup as a starter or as a main dish with a side of crusty bread.
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Region: Polish