Latvian Beet Soup

Ingredients

• 4 medium beets, peeled and grated (about 2 cups / 450g) 4 medium beets, peeled and grated (about 2 cups / 450g)
• 2 medium potatoes, peeled and diced (about 1 cup / 200g) 2 medium potatoes, peeled and diced (about 1 cup / 200g)
• 2 medium carrots, peeled and grated (about 1 cup / 150g) 2 medium carrots, peeled and grated (about 1 cup / 150g)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the grated beets, diced potatoes, grated carrots, and chopped onion.
2. 2.
   Add the vegetable broth and water to the pot. Bring to a boil over medium heat, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
3. 3.
   Remove the pot from the heat and let the soup cool slightly.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Stir in the sour cream and fresh dill. Season with salt and pepper to taste.
6. 6.
   If serving cold, refrigerate the soup for at least 2 hours before serving. If serving warm, reheat gently on the stovetop.
7. 7.
   Garnish with additional dill before serving.

Treat your ingredients with care...

• Beets — To prevent staining, wear gloves while peeling and grating the beets. Additionally, you can add a splash of lemon juice to the grated beets to help retain their vibrant color.

Tips & Tricks

• For a creamier texture, blend half of the soup and leave the other half chunky.
• Adjust the sour cream and dill according to your taste preferences.
• Serve the soup with a dollop of sour cream and a sprinkle of fresh dill for an extra touch of flavor.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
• If you prefer a thicker soup, add more grated potatoes during the cooking process.

Serving advice

Serve the Latvian Beet Soup in individual bowls, garnished with a dollop of sour cream and a sprinkle of fresh dill. Accompany it with a slice of crusty bread or traditional Latvian rye bread for a complete meal.

Presentation advice

To enhance the presentation, consider serving the soup in small, colorful bowls that complement the vibrant red color of the soup. Sprinkle some additional chopped dill on top for an added pop of green.