Latvian Beet Soup

Latvian Beet Soup Recipe - Authentic and Delicious

Region / culture: Latvia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Latvian Beet Soup, also known as "Biešu zupa," is a traditional dish that is popular in Latvia, especially during the colder months. This hearty and flavorful soup is made with beets, potatoes, and a few other simple ingredients that come together to create a delicious and comforting meal.

History

Latvian Beet Soup has been a staple in Latvian cuisine for centuries. Beets have long been a popular ingredient in Eastern European cooking, and this soup is a perfect example of how they can be used to create a flavorful and nutritious dish. The addition of potatoes and other ingredients adds depth and richness to the soup, making it a favorite among Latvians and visitors alike.

Ingredients

6 - 8 large fresh beets
14 - 16 medium-sized beets
or two dozen tiny new beets
1 - 2 handfuls of rolled oats (or rice)
6 - 8 medium-sized potatoes
3 - 4 beef bouillon cubes
chopped hard-boiled eggs (1 per serving)
sour cream (1 oz (28 g) per serving)

How to prepare

Wash the beets thoroughly and remove the roots.
If using large beets, dice them into large chunks.
Place the beets in a large dutch oven or stock pot and cover them with water.
Bring the water to a boil and cook the beets until they are soft (approximately 10 - 20 minutes, depending on their size).
Drain the water and allow the beets to cool.
Meanwhile, peel the potatoes and dice them into cubes measuring about 0.5 to 1 inch in diameter.
In a large pot, add about 2 - 2.5 qt (2.36 liters) of water.
Add bouillon cubes, rolled oats (or rice), and potatoes to the pot.
Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are soft.
Once the beets have cooled, place them in a Cuisinart or blender and blend them to the desired size and texture.
Add the blended beet mixture to the pot and stir everything together until the beets are heated through.
In each soup plate, place a dollop of sour cream and one chopped, hard-boiled egg (without the shell!).
Pour a couple of ladlefuls of the beet soup over the sour cream and egg in each plate.
Get ready for rave reviews!

Variations

For a vegetarian version, you can omit the beef bouillon cubes and use vegetable broth instead.
Add some chopped carrots or celery for extra flavor and texture.
Experiment with different herbs and spices, such as dill or parsley, to customize the flavor of the soup.

Cooking Tips & Tricks

Be sure to wash the beets thoroughly before cooking to remove any dirt or debris.

- If using large beets, dice them into large chunks for easier cooking.

- Blending the beets to the desired size and texture is key to achieving the perfect consistency for the soup.

- Adding a dollop of sour cream and chopped hard-boiled egg to each serving adds a creamy and protein-rich element to the dish.

Serving Suggestions

Latvian Beet Soup can be served as a main dish with a side of crusty bread or a simple salad. It is also delicious when paired with a dollop of sour cream and a sprinkle of fresh dill on top.

Cooking Techniques

The key cooking techniques for Latvian Beet Soup include boiling, simmering, and blending. These techniques help to soften the beets and potatoes, blend the ingredients to the desired consistency, and bring out the flavors of the dish.

Ingredient Substitutions

If you are unable to find fresh beets, you can use canned or pickled beets as a substitute. You can also use instant mashed potatoes instead of fresh potatoes for a quicker cooking time.

Make Ahead Tips

Latvian Beet Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

Serve Latvian Beet Soup in individual soup plates with a dollop of sour cream and chopped hard-boiled egg on top. Garnish with a sprinkle of fresh dill or parsley for a pop of color and flavor.

Pairing Recommendations

Latvian Beet Soup pairs well with a crisp green salad, crusty bread, or a side of pickled vegetables. It also goes well with a glass of cold kvass or a light beer.

Storage and Reheating Instructions

Store any leftover Latvian Beet Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Latvian Beet Soup contains approximately 200 calories. This makes it a relatively low-calorie option for a filling and satisfying meal.

Carbohydrates

Each serving of Latvian Beet Soup contains approximately 30 grams of carbohydrates. The main sources of carbohydrates in this dish are the beets, potatoes, and rice.

Fats

Each serving of Latvian Beet Soup contains approximately 5 grams of fats. The fats in this dish come from the sour cream and any fats present in the beef bouillon cubes.

Proteins

Each serving of Latvian Beet Soup contains approximately 6 grams of proteins. The main sources of proteins in this dish are the chopped hard-boiled eggs and any proteins present in the beef bouillon cubes.

Vitamins and minerals

Latvian Beet Soup is rich in vitamins and minerals, including vitamin C, potassium, and folate. Beets are a great source of these nutrients, making this soup a healthy choice for a balanced diet.

Alergens

This recipe contains eggs and dairy in the form of sour cream, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, Latvian Beet Soup is a nutritious and balanced meal option that is rich in vitamins, minerals, and proteins. It is a great choice for a comforting and satisfying dish that is perfect for the colder months.

Summary

Latvian Beet Soup is a delicious and nutritious dish that is perfect for the colder months. With its rich flavors and hearty ingredients, this soup is sure to become a favorite in your household. Enjoy a bowl of this comforting soup with a side of crusty bread for a satisfying and delicious meal.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Latvian Beet Soup. The vibrant colors and unique flavors immediately caught my attention and I knew I had to learn how to make it. Little did I know that this soup would become one of my signature dishes, loved by family and friends alike.

I first learned about this recipe from my dear friend Olga, who was a Latvian immigrant. She invited me over to her home for a traditional Latvian feast one chilly winter evening. As soon as I walked through the door, I was enveloped in the warm and comforting aroma of the beet soup simmering on the stove. Olga greeted me with a smile and a hug, and led me to the kitchen where she showed me how to make the soup from scratch.

Olga explained that Latvian Beet Soup, also known as Biešu zupa, is a beloved dish in Latvia, especially during the cold winter months. It is made with beets, potatoes, carrots, and onions, simmered in a rich and flavorful broth. The soup is then finished off with a dollop of sour cream and a sprinkle of fresh dill, adding a creamy and herby touch to the dish.

As I watched Olga prepare the soup, I was struck by her love and passion for cooking. She moved with such grace and precision, adding just the right amount of each ingredient and tasting the broth along the way to ensure it was seasoned to perfection. I could tell that this recipe had been passed down through generations, each cook adding their own unique twist to make it their own.

After several hours of simmering on the stove, the soup was finally ready. Olga ladled steaming bowls of the vibrant red liquid into our bowls, topping each with a generous dollop of sour cream and a sprinkling of fresh dill. The first spoonful was a revelation - the earthy sweetness of the beets paired perfectly with the creamy tang of the sour cream, creating a harmonious blend of flavors that warmed me from the inside out.

From that moment on, I was determined to master the art of making Latvian Beet Soup myself. I asked Olga for her recipe, which she gladly shared with me, along with her tips and tricks for making the perfect batch every time. I practiced making the soup over and over again, tweaking the recipe here and there until I felt confident in my ability to recreate the dish with my own personal touch.

Over the years, I have shared my version of Latvian Beet Soup with friends and family, who have all fallen in love with its comforting and nourishing qualities. I have made it for countless dinner parties, holiday gatherings, and even just for a cozy night in by the fireplace. Each time I make the soup, I am transported back to that chilly evening in Olga's kitchen, surrounded by love, laughter, and the aroma of simmering soup.

As I sit here now, reflecting on all the memories and moments that this recipe has brought me, I am filled with gratitude for the gift of cooking and the joy of sharing a delicious meal with those I love. Latvian Beet Soup will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories.

So here's to the humble beet, the star ingredient of this beloved dish, and to the simple pleasures of a warm bowl of soup on a cold winter's day. May this recipe continue to bring comfort and joy to all who taste it, just as it has done for me over the years. Cheers to good food, good friends, and good memories - and may there be many more to come.