Paraguayan Beet Soup (sopa De Remolacha)
This Paraguayan Beet Soup, known as Sopa de Remolacha, is a vibrant and flavorful dish that is popular in Paraguayan cuisine. The soup is made with beets, onions, and other vegetables, creating a rich and hearty flavor that is perfect for a comforting meal.
Ingredients
- 4 medium beets, peeled and diced
- 1 onion, chopped
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, sauté the onions until translucent.
- Add the beets, carrots, and potatoes to the pot and cook for 5 minutes.
- Pour in the vegetable broth and add the cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Adjust seasoning if needed and serve hot, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 3g
Supplies
Large pot Immersion blender or regular blender Serving bowls
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Paraguayan Beet Soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a creamier texture, you can add a splash of heavy cream or coconut milk before serving.
Cost
$8