Creamy Beetroot Soup

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
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 24g, 12g
• Protein: 5g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat 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 to the pot and cook for about 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the beetroots are tender.
4. 4.
   Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the pot to low heat and stir in the white vinegar. Season with salt and pepper to taste.
6. 6.
   In a small bowl, whisk the sour cream until smooth. Gradually add a ladleful of the hot soup to the sour cream, whisking continuously to temper it.
7. 7.
   Pour the tempered sour cream mixture into the pot and stir well to combine. Cook the soup for an additional 2-3 minutes, stirring occasionally.
8. 8.
   Remove the soup from heat and ladle it into bowls. Garnish with fresh dill and serve hot.

Treat your ingredients with care...

• Beetroots — Make sure to wear gloves while handling beetroots to prevent staining your hands. If you prefer a smoother texture, you can strain the soup after blending to remove any fibrous bits.

Tips & Tricks

• For a tangier flavor, you can increase the amount of vinegar.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup chilled during hot summer months for a refreshing twist.
• Garnish with a dollop of sour cream and a sprinkle of fresh dill for an extra touch of elegance.
• Pair the soup with crusty bread or a side of boiled potatoes for a more substantial meal.

Serving advice

Serve the Creamy Beetroot Soup as a starter or a light main course. Accompany it with a slice of fresh bread or a side of boiled potatoes for a satisfying meal.

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 highlight the vibrant magenta color of the soup.