Beetroot and Fennel Soup

Egyptian Beetroot and Fennel Soup Recipe | Ingredients: Butter, Fennel, Chicken Consommé, Beetroot, Salt, Dill, Sour Cream

Region / culture: Egypt | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Beetroot and Fennel Soup is a vibrant, flavorful dish that combines the earthy tones of beetroot with the aromatic, licorice-like taste of fennel. This soup is perfect for those who appreciate the depth of flavor and are looking for a nutritious, comforting meal. Whether served hot during the colder months or chilled during the summer, this soup offers a unique taste experience that is both satisfying and refreshing.

History

The origins of Beetroot and Fennel Soup can be traced back to Eastern European and Mediterranean cuisines, where both beetroot and fennel are staple ingredients. Over the years, this recipe has evolved, incorporating various ingredients and cooking techniques to enhance its flavor and nutritional value. Today, it stands as a testament to the fusion of traditional and contemporary culinary practices, offering a modern twist on classic ingredients.

Ingredients

50 g (2 oz) of butter
250 g (8 oz) of thinly sliced fennel
425 g (15 oz) of chicken consommé
350 g (12 oz) of cooked beetroot, chopped
salt and pepper to taste
2 tbsp of chopped dill
4 tbsp of thick sour cream

Garnish

dill sprigs
shredded cooked beetroot

How to prepare

Melt the butter in a pan.
Add the fennel and cook gently until it becomes soft.
Add the chicken consommé and red wine.
Bring it to a boil, cover, and simmer for 5 minutes.
Add the beetroot and cook for 10 minutes.
Transfer the mixture to a food processor or blender and blend until smooth.
Season it and stir in the dill.
If you want to serve it chilled, allow the soup to cool and then chill it for several hours.
If you want to serve it hot, reheat it gently.
Add a spoonful of sour cream to each serving and garnish with dill and beetroot.

Variations

For a vegan version, substitute the chicken consommé with vegetable broth and use olive oil instead of butter. Coconut cream can replace sour cream for a dairy-free alternative. Adding roasted garlic or ginger can introduce new flavor dimensions to the soup.

Cooking Tips & Tricks

To maximize the flavors in this soup, it's essential to cook the fennel until it's soft and translucent before adding the other ingredients. This process releases the fennel's aromatic oils, which infuse the soup with its distinctive flavor. Additionally, using freshly cooked beetroot instead of canned can significantly enhance the soup's taste and nutritional content. For a smoother texture, ensure the soup is thoroughly blended, and for an extra touch of creaminess, don't skimp on the sour cream.

Serving Suggestions

This soup can be served either hot or chilled, making it versatile for any season. For a complete meal, pair it with crusty bread or a side salad. Garnishing with additional dill and shredded beetroot not only adds to the presentation but also enhances the flavor.

Cooking Techniques

Slowly simmering the soup allows the flavors to meld together beautifully. For a smoother texture, use a high-powered blender to puree the soup. If you prefer a bit of texture, blend only half of the soup and mix it with the chunky half.

Ingredient Substitutions

If fennel is not available, celery can be a good substitute, though it will alter the flavor profile slightly. For those avoiding dairy, almond or coconut milk can replace the sour cream, though the soup's richness may be affected.

Make Ahead Tips

This soup can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to a month. The flavors often deepen over time, making it even more delicious the next day.

Presentation Ideas

Serve the soup in a deep bowl with a dollop of sour cream, a sprinkle of chopped dill, and a few shreds of beetroot on top for a visually appealing presentation. A drizzle of olive oil can add a touch of elegance.

Pairing Recommendations

This soup pairs wonderfully with a crisp, dry white wine such as Sauvignon Blanc or a light-bodied Pinot Noir. The acidity and fruitiness of the wine complement the earthiness of the beetroot and the aniseed flavor of the fennel.

Storage and Reheating Instructions

Store the soup in an airtight container in the refrigerator or freezer. To reheat, thaw if frozen, then warm on the stove over medium heat until heated through. Avoid boiling to preserve the flavors and nutrients.

Nutrition Information

Calories per serving

A serving of this soup contains approximately 150-200 calories, making it a light yet satisfying option for a meal or starter. The low-calorie count is due to the healthy, whole-food ingredients used in the recipe.

Carbohydrates

This Beetroot and Fennel Soup is relatively low in carbohydrates, with the primary sources being the beetroot and fennel. Beetroot is a good source of dietary fiber, which aids in digestion and helps maintain blood sugar levels. A serving of this soup contains approximately 15-20 grams of carbohydrates, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this soup come primarily from the butter and sour cream. Using high-quality butter and full-fat sour cream not only contributes to the soup's rich flavor but also provides a good source of saturated fats, which can be beneficial when consumed in moderation. The total fat content per serving is around 10-15 grams, depending on the amount of sour cream used.

Proteins

While not high in protein, this soup does offer a modest amount from the chicken consommé and sour cream. To increase the protein content, consider serving the soup with a side of grilled chicken or fish. Each serving contains approximately 5-10 grams of protein.

Vitamins and minerals

Beetroot and Fennel Soup is an excellent source of vitamins and minerals, including Vitamin C, potassium, and magnesium from the beetroot, and Vitamin A, calcium, and iron from the fennel. These nutrients support overall health, including immune function, bone health, and blood pressure regulation.

Alergens

The primary allergens in this soup are dairy products, including butter and sour cream. Individuals with dairy allergies or intolerances should consider substituting these ingredients with dairy-free alternatives.

Summary

Overall, Beetroot and Fennel Soup is a nutritious, flavorful dish that offers a good balance of carbohydrates, fats, and proteins, along with a rich array of vitamins and minerals. It's a low-calorie meal that can fit into various dietary preferences and restrictions.

Summary

Beetroot and Fennel Soup is a delightful dish that combines the earthiness of beetroot with the unique flavor of fennel, enriched with the creaminess of sour cream. It's a nutritious, comforting meal that can be enjoyed throughout the year, offering versatility in serving options and adaptability to dietary needs. Whether you're seeking a light lunch or a starter for a dinner party, this soup is sure to impress with its vibrant color, rich flavors, and healthful benefits.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Beetroot and Fennel Soup. It was a cold winter day, and I was visiting my friend Sarah who lived in the countryside. As soon as I walked into her cozy kitchen, I was greeted by the most delicious aroma. Sarah was busy chopping vegetables and stirring a big pot on the stove, and I couldn't resist asking her what she was cooking.

"Oh, it's just a simple beetroot and fennel soup," she said with a smile. "It's one of my favorite recipes, and I'd be happy to share it with you."

I was intrigued by the combination of beets and fennel, as I had never tried it before. Sarah handed me a spoonful of the soup to taste, and I was immediately hooked. The earthy sweetness of the beets combined with the aromatic flavor of the fennel was a match made in heaven.

Sarah explained to me how she learned the recipe from her grandmother, who had passed it down through the generations. She told me about how her grandmother used to grow her own beets and fennel in her garden, and how she would spend hours in the kitchen creating delicious meals for her family.

I knew right then and there that I had to learn how to make this soup myself. Sarah kindly shared the recipe with me, and I made a mental note to try it out as soon as I got back home.

When I returned to my own kitchen, I gathered all the ingredients I needed to make the Beetroot and Fennel Soup. I carefully chopped the beets and sliced the fennel, taking my time to savor the process. As the soup simmered on the stove, filling the air with its heavenly aroma, I felt a sense of calm and contentment wash over me.

When the soup was finally ready, I ladled myself a big bowl and took a spoonful. The flavors burst in my mouth – the sweetness of the beets, the slight tanginess of the fennel, and the richness of the broth all came together in perfect harmony. I knew right then and there that this soup would become a staple in my kitchen.

Over the years, I have made this Beetroot and Fennel Soup countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add a splash of cream for extra richness, or a pinch of chili flakes for a bit of heat. But no matter how I make it, the soup always brings me back to that cold winter day in Sarah's kitchen, where I first discovered the magic of this simple yet delicious recipe.

I have shared the recipe with friends and family, passing it down just like Sarah's grandmother did. And every time I make it, I am reminded of the joy and comfort that good food can bring – a reminder that has stayed with me ever since that fateful day when I first learned how to make Beetroot and Fennel Soup.