Pomeranian Spicy Beetroot Soup

Ingredients

While the original Puca picante is a Peruvian dish made with potatoes, this adapted Pomeranian version replaces the potatoes with beetroots, a staple ingredient in Pomeranian cuisine. The Pomeranian Spicy Beetroot Soup also incorporates local Pomeranian spices and herbs to enhance the flavors and create a unique taste profile that reflects the culinary traditions of the region. We alse have the original recipe for Puca picante, so you can check it out.

• 4 medium-sized beetroots, peeled and diced (500g / 1.1 lb) 4 medium-sized beetroots, peeled and diced (500g / 1.1 lb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until translucent.
3. 3.
   Add the diced beetroots, red chili peppers, cumin powder, caraway seeds, and bay leaf to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and season with salt and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes or until the beetroots are tender.
6. 6.
   Remove the bay leaf from the pot and discard.
7. 7.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Pomeranian Spicy Beetroot Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beetroots — Make sure to wear gloves while handling beetroots to avoid staining your hands. You can also roast the beetroots before adding them to the soup for a deeper flavor.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a creamier texture, add a splash of coconut milk or cream to the soup before serving.
• Serve the soup with a dollop of sour cream or yogurt for a tangy contrast to the spiciness.
• Experiment with different types of chili peppers to vary the level of heat in the soup.
• Toast the caraway seeds before adding them to the soup to enhance their aroma.
• Serve the soup with crusty bread or Pomeranian-style dumplings for a hearty meal.

Serving advice

Serve the Pomeranian Spicy Beetroot Soup as a starter or a light main course. Accompany it with a side of freshly baked bread or Pomeranian-style dumplings for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it in individual bowls or in a large soup tureen to showcase its vibrant red hue.