Palestinian Beetroot Soup

Ingredients

In this Palestinian adaptation, the traditional Russian Borsch is transformed by incorporating Middle Eastern spices and flavors. The original recipe typically includes ingredients like cabbage, potatoes, and beef, which are replaced with beetroots, carrots, and a vegetable broth in the Palestinian version. The use of Middle Eastern spices such as cumin, coriander, and cinnamon adds a unique twist to the flavor profile, giving it a distinct Palestinian touch. We alse have the original recipe for Borsch, so you can check it out.

• 4 medium-sized beetroots, peeled and grated 4 medium-sized beetroots, peeled and grated
• 2 carrots, peeled and grated 2 carrots, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley and mint, chopped (for garnish) Fresh parsley and mint, chopped (for garnish)
• Yogurt and sumac (optional, for serving) Yogurt and sumac (optional, for serving)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 30g, 15g
• 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 they turn translucent.
2. 2.
   Add the grated beetroots and carrots to the pot, and cook for about 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the vegetables are tender.
4. 4.
   Add the ground cumin, ground coriander, and ground cinnamon to the pot. Stir well to combine.
5. 5.
   Remove the pot from the heat and let the soup cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Return the soup to the pot and place it back on the stove over low heat. Stir in the lemon juice and season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Palestinian Beetroot Soup hot, garnished with fresh parsley and mint. Optionally, top each serving with a dollop of yogurt and a sprinkle of sumac.

Treat your ingredients with care...

• Beetroots — Make sure to wear gloves while handling beetroots to avoid staining your hands. If you prefer a smoother texture, you can grate the beetroots finely or use a blender to puree them before adding them to the soup.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the soup.
• If you prefer a creamier texture, stir in some coconut milk or cashew cream before serving.
• Adjust the lemon juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
• Serve the soup with warm pita bread or crusty Palestinian bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Palestinian Beetroot Soup as a comforting and nutritious main course. Accompany it with a side of warm bread or a fresh salad for a well-rounded meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of each serving and sprinkle some chopped fresh herbs. The vibrant red color of the soup will be beautifully complemented by the green garnish.