Velvety cream of roasted beets and pears with a hint of anise - photo 1
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Velvety cream of roasted beets and pears with a hint of anise

Wegetariańskie Pikantne Christmas Eve Soups Soups Vegetarian Dishes 90 min Medium 14 wyświetleń ~28.62 PLN - (0)
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Description

This soup is a modern interpretation of traditional borscht, perfect for the Christmas Eve table. Its deep, ruby color immediately catches the eye and serves as a beautiful decoration for the holiday dinner. The process of roasting beets and pears brings out their natural sweetness, which is perfectly balanced by the earthy notes of the vegetables. The addition of star anise introduces a subtle, spicy, and slightly licorice note that envelops the palate with warmth and evokes holiday aromas. The soup's consistency is smooth and velvety, making it incredibly elegant. Served with a dollop of sour cream, crumbled goat cheese, or toasted almonds, it gains additional texture and complexity of flavor. This dish warms, delights, and proves that traditional flavors can be presented in a new, exciting form.

Ingredients (12)

Servings:
6
  • Beetroot 600 g
  • Pear 2.2 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Vegetable broth 1000 ml
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 15 ml
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Star anise 0.4 szt.
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Goat cheese 50 g
  • Almond flakes 10 g
💰 Szacowany koszt dania: ~28.62 PLN (4.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and fruits

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the beets under running water, using a vegetable brush to remove the dirt. Dry them with a paper towel, then peel them with a vegetable peeler. Cut the peeled beets into cubes about 2 cm on each side. Peel the onion and cut it into large cubes. Wash the pears, cut them into quarters, remove the seeds (you don't need to peel them), and also cut them into cubes similar in size to the beets. Peel the garlic and leave the cloves whole.

Ingredients: Beetroot, Pear, Onion, Garlic
To avoid staining your hands with beet juice, wear disposable gloves. All ingredients should be of similar size to ensure even cooking. Use a large, stable cutting board and a sharp chef's knife for chopping.

Baking

2

On a large baking sheet lined with parchment paper, evenly spread the chopped beets, pears, onion, and whole garlic cloves. Generously drizzle with olive oil, then sprinkle with salt and freshly ground pepper. Gently mix everything with your hands to ensure the vegetables and fruits are evenly coated with oil and seasonings. Place the baking sheet in the preheated oven and bake for 40-50 minutes.

Ingredients: Beetroot, Pear, Onion, Garlic, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Halfway through baking (after about 20-25 minutes), open the oven and stir the vegetables with a wooden spatula to ensure they brown evenly. The vegetables are ready when the beets are tender (they can be easily pierced with a fork) and their edges begin to caramelize.

Cooking the soup

3

Carefully transfer the roasted vegetables and fruits to a large pot (with a capacity of at least 3 liters). Pour hot vegetable broth over everything. Add two star anise. Bring the soup to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer for about 15 minutes to allow the flavors to meld.

Ingredients: Vegetable broth, Star anise
Use a heavy-bottomed pot that distributes heat evenly and prevents burning. Cooking on low heat will allow the flavors to meld without excessive evaporation of the liquid.

Blending and seasoning

4

Remove the pot from the heat. Using a slotted spoon, remove and discard the star anise. Using an immersion blender, blend the contents of the pot until perfectly smooth and velvety. Blend for about 2-3 minutes, moving the blender up and down to aerate the soup and achieve a creamy consistency. Finally, add the balsamic vinegar, taste, and season with additional salt and pepper if needed.

Ingredients: Balsamic vinegar, Sea salt, Pieprz czarny świeżo mielony
If you are using a jug blender, wait until the soup cools slightly and blend it in batches, filling the jug no more than halfway. Remember to open a small vent in the lid and cover it with a cloth to allow steam to escape. Blending hot soup in a closed blender can be dangerous!

Preparation of toppings (optional)

5

If you are using toppings, prepare them while the soup is cooking. In a small, dry skillet heated over medium heat, toast the almond flakes. Stir them frequently or shake the skillet until they become lightly golden and start to smell nutty. This will take about 2-3 minutes. Immediately remove them from the skillet to prevent burning. Crumble the goat cheese into smaller pieces with your fingers.

Ingredients: Almond flakes, Goat cheese
Be careful not to burn the almonds - the roasting process goes very quickly. It's best to stand by the pan and keep an eye on it at all times. Transferring them immediately to a cold plate will stop the roasting process.

Serving

6

Pour the hot soup into deep bowls or plates. Place a portion of crumbled goat cheese or sprinkle with toasted almond flakes in the center of each serving. You can use both toppings. Garnish with fresh dill or parsley leaves. Serve immediately while hot.

Ingredients: Goat cheese, Almond flakes
For an additional visual effect, before adding the cheese and almonds, you can make a dollop of thick sour cream or Greek yogurt on the surface of the soup and gently swirl it with a toothpick to create a pattern.

Fun Fact

💡

The combination of beets with fruits, although it seems modern today, has its roots in the old kitchens of Eastern Europe. In some regional versions of borscht, dried plums or apples were added to balance the acidity of the sourdough and add depth of flavor to the dish.

Best for

Kolacja wigilijna Elegancka przystawka Jesienny lub zimowy obiad Uroczystość rodzinna

Tips

🍽️ Serving

Serve the soup in warmed bowls to keep it hot for longer. You can serve toasted whole grain bread rubbed with garlic or small mushroom pastries alongside the soup. For a vegan version, replace the goat cheese with roasted pumpkin seeds and a dollop of coconut yogurt.

🥡 Storage

The soup can be stored in the refrigerator in a tightly sealed container for up to 3 days. With each passing day, its flavor will deepen. It can also be frozen (without additions) for up to 3 months. Reheat over low heat, stirring frequently. Do not bring to a rapid boil.

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