Beetroot soup with sour cream recipe
This classic Polish soup has a distinctive taste and a gorgeous ruby red colour. Filled with fresh veg and spices, this dish is easy to make and takes less than an hour.
See method- Serves 6
- 20 mins to prepare and 30 mins to cook
- 78 calories / serving
- Freezable
Ingredients
For the soup
- 4 medium beetroot, peeled and diced
- 1 large carrot, peeled and diced
- 1 parsnip, peeled and diced
- 2 celery sticks, diced
- 2 leeks, white parts only, diced
- 2.4 litres vegetable or chicken stock
- 1tbsp caster sugar, plus extra, to taste
- 2tbsp red wine vinegar, plus extra, to taste
- 10g dried mushrooms, optional
- 2 bay leaves
- 6 whole allspice berries (optional)
- 1tsp dried oregano
To serve
- 6tsp sour cream, optional
- 3 rashers smoked bacon, grilled and crumbled, optional
Each serving contains
- Energy
- 330kJ 78.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 3.7g
- Sugars
- 8g
of the Reference intake
Carbohydrate 10.2gProtein 2.4gFibre 4.6g
Method
- Place all the vegetables in a large saucepan. Add the stock, vinegar and sugar.
- Tie the mushrooms, if using, allspice berries and bay leaves together in a piece of muslin to make a ‘bag’. Add this to the pan.
- Bring to the boil and simmer for 15 minutes. Add the oregano and simmer for 15 minutes more.
- Fish out the bag, squeezing it well, then discard, along with the oregano sprigs. Season the soup to taste with salt, pepper and a little more vinegar and/or sugar, if desired. It should have sweet and sharp notes.
- See more Soup recipes
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
- Whole Allspice berries are available in limited stores.
