Ingredients with Measurements:
- 4 medium-sized beetroots, peeled and grated
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1 tablespoon of all-purpose flour
- 1 liter of vegetable or chicken stock
- 1 bay leaf
- 1 teaspoon of dried marjoram
- 1 teaspoon of caraway seeds
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
- Sour cream and chopped fresh dill for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
2. Add the grated beetroots and tomato paste and cook for another 5 minutes, stirring occasionally.
3. Sprinkle the flour over the vegetables and stir well to combine.
4. Pour in the vegetable or chicken stock and add the bay leaf, marjoram, and caraway seeds. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, or until the beetroots are tender.
5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
6. Stir in the red wine vinegar and season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream and a sprinkle of chopped fresh dill.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- You can use vegetable or chicken broth interchangeably.
- Fresh marjoram can be used instead of dried marjoram.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- You can add diced potatoes or carrots to the soup for extra texture and flavor.
- For a creamier soup, add a splash of heavy cream or coconut milk.
- You can also add cooked beans or lentils to the soup for extra protein.
Tips and tricks:
- Wear gloves when handling beetroots to avoid staining your hands.
- You can use a food processor to grate the beetroots quickly and evenly.
- To make the soup more flavorful, sauté the vegetables until they are caramelized and browned.
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 a sprinkle of chopped fresh dill.
Garnishes:
Sour cream and chopped fresh dill.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more stock 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 wash the beetroots thoroughly before peeling and grating them.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Przeworski-Style Beetroot Soup is a traditional Polish soup that originated in the town of Przeworsk. It is a hearty and flavorful soup that is often served during the colder months.
Flavor profiles:
This soup is sweet, earthy, and slightly tangy from the red wine vinegar.
Serving suggestions:
Serve this soup as a starter or a main course with crusty bread or a side salad.
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Region: Polish