If you are looking for a vibrant and flavorful soup that’s both comforting and nutritious, look no further than our Crispy Roasted Beet And Potato Soup recipe. This delightful dish combines the earthy sweetness of beets with the creamy richness of potatoes, resulting in a soup that’s not only delicious but also visually stunning. Originating from Eastern European cuisine, beet soup, or borscht, has many variations. Our version adds a crispy twist, making it a perfect dish for any season.
Ingredients
Main Ingredients
- 3 medium beets, peeled and cubed
- 4 large potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 leek, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh dill for garnish
For Crispy Topping
- 1 potato, thinly sliced
- 2 tablespoons olive oil
- Salt to taste
Instructions
Step 1: Prepare the Vegetables
- Preheat your oven to 400°F (200°C).
- Peel and cube the beets and potatoes. Ensure they are cut to similar sizes for even roasting.
- Peel and slice the carrots, and chop the leek.
Step 2: Roast the Vegetables
- Place the cubed beets, potatoes, and sliced carrots on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
Step 3: Cook the Soup
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped leek and sauté until soft and fragrant, about 5 minutes.
- Add the roasted vegetables to the pot, then pour in the vegetable broth.
- Bring to a boil, then reduce heat and let it simmer for 15 minutes.
Step 4: Blend the Soup
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender or regular blender, blend the soup until smooth and creamy.
- Stir in the balsamic vinegar and adjust seasoning with salt and pepper to taste.
Step 5: Prepare the Crispy Topping
- Thinly slice one potato using a mandoline or sharp knife.
- Heat 2 tablespoons of olive oil in a frying pan over medium-high heat.
- Fry the potato slices until golden and crispy, about 3-4 minutes per side.
- Transfer to a paper towel-lined plate and season with a pinch of salt.
Step 6: Serve
- Ladle the soup into bowls.
- Top with crispy potato slices and fresh dill.
- Serve hot and enjoy!
Tips and Variations
Cooking Tips
- Roasting the vegetables enhances their natural sweetness and adds a depth of flavor to the soup.
- Blending in batches if using a regular blender to avoid overfilling and potential spills.
Variations
- Beetroot Potato Carrot Soup: Add more carrots for a sweeter flavor profile.
- Beet and Potato Salad: Skip the blending and serve the roasted vegetables as a warm salad.
- Pink Potato Soup: Add a splash of cream for a more luxurious texture and a beautiful pink hue.
- Roasted Beet and Leek Soup: Focus on the leeks by increasing their quantity for a more pronounced leek flavor.
- Best Potato Soup: Use this recipe as a base and add your favorite herbs and spices to make it your own.
- Beetroot and Balsamic Soup: Increase the balsamic vinegar for a tangier twist.
Substitutions
- Vegetable broth can be substituted with chicken broth for a non-vegetarian version.
- Olive oil can be replaced with avocado oil for a different flavor profile.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 26g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 4g
Our Crispy Roasted Beet And Potato Soup is a delightful and nutritious dish that will impress both your taste buds and your guests. The combination of roasted beets and potatoes creates a rich, velvety texture, while the crispy potato topping adds a satisfying crunch. Whether you’re looking for a comforting meal on a chilly day or a colorful addition to your dinner table, this soup is a must-try. Don’t forget to share your experiences and variations in the comments below, and subscribe to our newsletter for more delicious recipes from easycrispyrecipes.com.