Baltic Beetroot Soup (Baltijos burokėlių sriuba)
Baltijos burokėlių sriuba, or Baltic Beetroot Soup, is a traditional dish in Baltic cuisines, known for its vibrant color and earthy flavors. This hearty soup is perfect for warming up on a cold day and is often enjoyed with a dollop of sour cream and a slice of rye bread.
Ingredients
- 4 medium beetroots, peeled and diced
- 2 potatoes, peeled and diced
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Sour cream, for serving
- Fresh dill, for garnish
Instructions
- In a large pot, sauté the onion in olive oil until translucent.
- Add the diced beetroots, potatoes, and carrots to the pot and sauté for a few minutes.
- Pour in the vegetable broth and add the bay leaves. Bring to a boil, then reduce the heat and let it simmer for 45 minutes, or until the vegetables are tender.
- Stir in the apple cider vinegar and season with salt and pepper.
- Remove the bay leaves and use an immersion blender to puree the soup until smooth.
- Serve the soup hot, topped with a dollop of sour cream and a sprinkle of fresh dill.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Immersion blender Soup bowls Serving ladle
Tools
Cutting board Knife Soup ladle
Serving suggestions
Serve the Baltic Beetroot Soup with a side of crusty rye bread for a complete meal.
Tips & tricks
For a creamier texture, you can add a splash of heavy cream to the soup before serving.
Cost
$10