Beet Soup (Céklakrémleves) hails from Transylvania with tarragon, lemon and sour cream. 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.
Creamy Beet Soup (Hungarian Céklakrémleves)
Recipe developed by Diet Desires.
Serving: 1cup | Sodium: 297mg | Calcium: 72mg | Vitamin C: 6mg | Vitamin A: 353IU | Sugar: 8g | Fiber: 4g | Potassium: 398mg | Cholesterol: 85mg | Calories: 224 | Saturated Fat: 6g | Fat: 17g | Protein: 6g | Carbohydrates: 13g | Iron: 2mg
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.
- 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
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.)