Recipe
Tunisian Beet Soup
Harmony of Tunisian Flavors: Vibrant Beet Soup
4.6 out of 5
Indulge in the rich flavors of Tunisian cuisine with this delightful Tunisian Beet Soup. Bursting with the earthy sweetness of beets and infused with aromatic spices, this soup is a true representation of Tunisian culinary traditions.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
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.
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4 medium beets, peeled and diced 4 medium beets, peeled and diced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon paprika 1 teaspoon paprika
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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Juice of 1 lemon Juice of 1 lemon
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Salt and pepper, to taste Salt and pepper, to taste
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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
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1.In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
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2.Add the diced beets to the pot and cook for a few minutes, stirring occasionally.
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3.Sprinkle the ground cumin, ground coriander, and paprika over the beets. Stir well to coat the beets with the spices.
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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.
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5.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
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6.Stir in the lemon juice and season with salt and pepper to taste.
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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.
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