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Recipe
Creamy Beetroot Soup
Velvety Polish Beetroot Delight
4.5 out of 5
This recipe is a delightful twist on the traditional Polish dish, Zupa buraczkowa. Made with vibrant beetroots, this creamy soup is a comforting and nourishing option that showcases the rich flavors of Polish cuisine.
Metadata
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Nut-free, Egg-free, Soy-free
Allergens
Dairy (sour cream)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
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4 medium-sized beetroots, peeled and diced (500g / 1.1 lb) 4 medium-sized beetroots, peeled and diced (500g / 1.1 lb)
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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1 tablespoon olive oil 1 tablespoon olive oil
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2 tablespoons white vinegar 2 tablespoons white vinegar
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1 cup (240ml) sour cream 1 cup (240ml) sour cream
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Salt and pepper to taste Salt and pepper to taste
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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
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1.Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn translucent.
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2.Add the diced beetroots to the pot and cook for about 5 minutes, stirring occasionally.
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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.
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4.Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth.
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5.Return the pot to low heat and stir in the white vinegar. Season with salt and pepper to taste.
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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.
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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.
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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.
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