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Beetroot soup with sour cream recipe

Beetroot soup with sour cream recipe

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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
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    330kj
    78kcal     4%

  • Fat

    2g 3%

  • Saturates

    1g 4%

  • Sugars

    8g 9%

  • Salt

    3.7g 62%

of the reference intake
Carbohydrate 10.2g Protein 2.4g Fibre 4.6g

Method

  1. Place all the vegetables in a large saucepan. Add the stock, vinegar and sugar.
  2. 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.
  3. Bring to the boil and simmer for 15 minutes. Add the oregano and simmer for 15 minutes more.
  4. 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.

Cooking tip

This beetroot soup may be served in two ways: traditionally, the vegetables are strained out and the bright pink broth accompanies mushroom and cabbage pierogies (dumplings), especially at Christmas time. Though it is less conventional, the soup can also be blended after cooking and served with sour cream. Non-vegetarians could add crispy bacon pieces before eating.

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.

See more Soup recipes

* Whole Allspice berries are available in limited stores.

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