Estonian Beetroot Soup

Ingredients

• 4 medium-sized beetroots, peeled and grated (about 500g / 1.1 lb) 4 medium-sized beetroots, peeled and grated (about 500g / 1.1 lb)
• 2 medium-sized potatoes, peeled and diced (about 300g / 10.5 oz) 2 medium-sized potatoes, peeled and diced (about 300g / 10.5 oz)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for garnish Sour cream, for garnish
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the grated beetroots and diced potatoes to the pot. Stir well to combine with the onions.
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.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Stir in the apple cider vinegar and season with salt and pepper to taste.
6. 6.
   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 prevent staining your hands. Grating the beetroots ensures they cook faster and release their vibrant color into the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of heavy cream or coconut milk to the soup before serving.
• Adjust the amount of vinegar according to your taste preference. If you prefer a more tangy flavor, add an extra tablespoon of vinegar.
• Serve the soup chilled during hot summer months for a refreshing twist.

Serving advice

Serve the Estonian Beetroot Soup as a starter or a light main course. Accompany it with freshly baked bread or crispy croutons for added texture.

Presentation advice

To enhance the visual appeal, drizzle a swirl of sour cream on top of the soup and garnish with a sprig of fresh dill. Serve it in colorful bowls to showcase the vibrant red color of the soup.