Beetroot Soup with Sour Cream and Dill

Ingredients

• 4 medium-sized beetroots, peeled and grated (500g / 1.1 lb) 4 medium-sized beetroots, peeled and grated (500g / 1.1 lb)
• 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
• 1 cup (240ml) water 1 cup (240ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 bay leaf 1 bay leaf
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Sour cream for serving Sour cream for serving
• Fresh dill for garnish Fresh dill for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the grated beetroots, carrots, and diced potatoes to the pot. Stir well to combine.
3. 3.
   Pour in the vegetable broth and water. Add the tomato paste, bay leaf, sugar, salt, and pepper. Stir to mix all the ingredients.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   Remove the bay leaf from the soup. Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Treat your ingredients with care...

• Beetroots — Wear gloves while handling beetroots to avoid staining your hands. Grating the beetroots ensures they cook evenly and release their vibrant color into the soup.

Tips & Tricks

• For a creamier texture, you can blend half of the soup and leave the other half chunky.
• Adjust the amount of sour cream according to your preference for tanginess.
• Add a squeeze of lemon juice for an extra burst of freshness.
• Serve the soup chilled during hot summer months for a refreshing twist.
• Garnish with additional dill and a drizzle of olive oil for added flavor.

Serving advice

Serve the Beetroot Soup with Sour Cream and Dill as a starter or a light meal. Accompany it with crusty bread or croutons for a satisfying and wholesome experience.

Presentation advice

Present the soup in individual bowls, allowing the vibrant ruby color to shine through. Top each serving with a dollop of sour cream and a sprinkle of fresh dill for an elegant touch.