Ribena Chorba with a Twist

Ingredients

• 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 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
2. 2.
   Add the diced beetroots and tomatoes to the pot, and cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the tomato paste and paprika, and cook for another minute to enhance the flavors.
4. 4.
   Pour in the vegetable broth and season with salt and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the beetroots are tender.
5. 5.
   Remove the pot from the heat and allow the soup to cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and velvety.
6. 6.
   Return the soup to the pot and reheat gently. Adjust the seasoning if needed.
7. 7.
   Serve the Ribena Chorba in bowls, garnished with fresh dill. Enjoy!

Treat your ingredients with care...

• Beetroots — To prevent staining, wear gloves while peeling and handling beetroots.
• Tomatoes — If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the amount of paprika according to your spice preference.
• Serve the Ribena Chorba with a dollop of vegan sour cream or yogurt for added creaminess.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Pair the soup with crusty bread or traditional Bulgarian banitsa for a complete meal.

Serving advice

Serve the Ribena Chorba hot in bowls, garnished with a sprinkle of fresh dill. Accompany it with a slice of crusty bread or a warm piece of banitsa for a satisfying and comforting meal.

Presentation advice

To enhance the visual appeal, drizzle a swirl of vegan sour cream or yogurt on top of the soup before garnishing with fresh dill. Serve it in colorful ceramic bowls to showcase the vibrant red color of the soup.