Caucasian Beet Soup

Ingredients

In this adaptation, the Romanian Ciorbă de sfeclă is transformed into a Caucasian delight by incorporating traditional Caucasian spices and flavors. The original recipe's sour taste is enhanced by adding a touch of pomegranate molasses, which is commonly used in Caucasian cuisine. Additionally, fresh herbs like cilantro and dill are added to give the soup a distinct Caucasian twist. We alse have the original recipe for Ciorbă de sfeclă, so you can check it out.

• 4 medium beets, peeled and grated 4 medium beets, peeled and grated
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and grated 2 carrots, peeled and grated
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 lemon, juiced 1 lemon, juiced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro and dill, chopped, for garnish Fresh cilantro and dill, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 5g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the grated beets, carrots, and diced potatoes to the pot. Stir well and cook for about 5 minutes.
3. 3.
   In a small bowl, mix the tomato paste, pomegranate molasses, lemon juice, ground coriander, ground cumin, and paprika. Pour this mixture into the pot and stir to combine.
4. 4.
   Add the vegetable broth to the pot and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   Once the soup is cooked, adjust the seasoning if needed. Serve hot, garnished with fresh cilantro and dill.

Treat your ingredients with care...

• Beets — Make sure to wear gloves while handling beets to avoid staining your hands. Grating the beets instead of chopping them allows for quicker cooking and better incorporation of flavors.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Adjust the tanginess by adding more or less lemon juice according to your preference.
• Serve the soup with a dollop of yogurt or sour cream for added creaminess.
• Experiment with different herbs like mint or parsley for a unique twist.
• Serve the soup with crusty bread on the side for a complete meal.

Serving advice

Serve the Caucasian Beet Soup hot in individual bowls. Garnish each bowl with a generous sprinkle of fresh cilantro and dill. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the visual appeal, serve the soup in vibrant-colored bowls that contrast with the ruby hue of the soup. Place a small dollop of yogurt or sour cream on top and sprinkle some chopped fresh herbs for an elegant touch.