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.

Paraguayan Beet Soup (sopa De Remolacha)

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

  1. In a large pot, sauté the onions until translucent.
  2. Add the beets, carrots, and potatoes to the pot and cook for 5 minutes.
  3. 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.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
  5. 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