Tunisian Beet Soup

Ingredients

While the original Polish Barszcz czysty czerwony is a beet soup made with sour cream and vinegar, the Tunisian adaptation takes a different approach. Tunisian Beet Soup incorporates Tunisian spices such as cumin, coriander, and paprika, giving it a unique flavor profile. Additionally, the Tunisian version does not include sour cream, resulting in a lighter and more refreshing soup. We alse have the original recipe for Barszcz czysty czerwony, so you can check it out.

• 4 medium beets, peeled and diced 4 medium beets, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 26g, 16g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced beets to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin, ground coriander, and paprika over the beets. Stir well to coat the beets with the spices.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the beets are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Serve the Tunisian Beet Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beets — Make sure to peel and dice the beets before adding them to the soup. This will ensure they cook evenly and blend smoothly.
• Cumin, coriander, and paprika — Use ground spices for convenience, but if you have whole spices, you can toast and grind them for a more intense flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or harissa paste to the soup.
• Serve the soup with a dollop of Greek yogurt or a drizzle of olive oil for added richness.
• If you prefer a chunkier texture, reserve some diced beets before pureeing the soup and add them back in before serving.
• Adjust the lemon juice according to your taste preference. Add more for a tangier flavor or less for a milder taste.
• This soup can be enjoyed hot or chilled, making it a versatile dish for different seasons.

Serving advice

Serve the Tunisian Beet Soup as a starter or a light meal. Accompany it with crusty bread or pita for a satisfying and wholesome experience.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or small soup tureens to showcase its vibrant red hue.