Shurpa (creamy Beetroot Soup)
Shurpa is a traditional Uzbek soup known for its rich and creamy texture, vibrant color, and earthy flavor. This recipe for Shurpa features the addition of beetroot, which gives the soup a beautiful pink hue and a subtle sweetness.
Ingredients
- 500g beetroot, peeled and diced
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 6 cups vegetable broth
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the beetroot, carrots, potatoes, and bell pepper to the pot. Cook for 5 minutes.
- Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 30 minutes.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve the Shurpa hot, garnished with a dollop of sour cream and fresh dill, if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 10g
Supplies
Large pot Immersion blender or regular blender Ladle
Tools
Cutting board Knife Sauté pan
Serving suggestions
Shurpa pairs well with crusty bread or flatbread for a hearty meal.
Tips & tricks
For a richer flavor, roast the beetroot in the oven before adding it to the soup.
Cost
$10