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Creamy Beetroot Soup Main 11-Dec-20
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Creamy Beet Soup (Hungarian Céklakrémleves)

You don’t have to be Transylvanian Hungarian, but if you use tarragon, lemon and sour cream for a soup, you qualify. A popular Christmas dinner start with stunning red color.
Course Soup/Stews
Cuisine Hungarian
Diet Diabetic (low glycemic), Gluten-free, Low Calorie, Low Fat, Vegetarian
Keyword authentic, Easy-to-prepare, Freezable, Make Ahead, one-pan, Stove top
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3
Calories 224kcal
Author Chief Desirist Dr Hanna

Ingredients

  • 250 g beetroot in whole
  • 2-3 cups water
  • 1 TBSP olive oil
  • Salt and pepper to taste
  • ¼ cup onion diced
  • 1 garlic minced
  • 400 ml vegetable broth (low-salt)
  • ½ tsp Vegeta
  • ½ tsp tarragon
  • 1 egg yolk*
  • ½ cup sour cream*
  • ½ tsp lemon juice
  • 2 TBSP pumpkin seeds freshly roasted

Instructions

  • Wash the beetroots and chop off the two ends. Don’t peel them. Pour over the veggies just enough water to cover, then cook them for 50 about minutes.
  • Strain the beetroots. Save half cup of the cooking water, discard the rest. Set aside.
  • Peel the beetroots and roughly dice them.
  • In a medium pot, sauté the diced onion on the oil till it becomes glassy, about 3 minutes. Add minced garlic, sauté it about 30 seconds.
  • Add diced beetroot, vegetable broth, the half cup cooking liquid, Vegeta and tarragon. Cook the soup for 5 minutes.
  • Pour it into a blender and blend till smooth, about 1-2 minutes.
  • In a cup mix the sour cream and egg yolk. Dilute mix with a half a cup soup. Add to the rest of the soup, along with the lemon.
  • Pour the sour cream mix into the soup, stir it well.
  • Serve it hot. Garnish with roasted pumpkin seeds. (No need to use oil for the seeds.)

Notes

*Substitute sour cream with coconut cream for vegan version, and skip adding egg yolk.