Velvety roasted beetroot cream with a hint of orange and anise - photo 1
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Velvety roasted beetroot cream with a hint of orange and anise

Pikantne Christmas Eve Soups Vegetarian Dishes Soups 100 min Medium 15 wyświetleń ~15.85 PLN - (0)
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Description

This is not your ordinary borscht. It is a modern, velvety, and incredibly elegant interpretation that will delight guests at the Christmas table. Roasting the beets instead of boiling them brings out their deep, natural sweetness, which perfectly complements the citrusy freshness of orange and the warm, spicy note of star anise. The soup has a stunning, deep ruby color and a silky smooth texture thanks to the addition of coconut milk. It is a dish that is not only delicious but also visually striking. It can be served as an exquisite appetizer or a light soup on the Christmas menu. It tastes great both hot and as a chilled soup on warmer days. Its flavor is complex – sweet, slightly earthy, with a refreshing finish, making it an unforgettable start to the holiday feast.

Ingredients (12)

Servings:
6
  • Beets 800 g
  • Vegetable broth 1000 ml
  • Onion 1.3 szt.
  • Garlic 3 ząbki
  • Orange (juice and zest) 1 szt.
  • thick coconut milk 100 ml
  • Extra virgin olive oil 0.2 łyżek
  • Sea salt 5 g
  • 🌿 Przyprawy
  • Star anise 0.4 szt.
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pumpkin seeds 30 g
  • Fresh dill 0.3 pęczków
💰 Szacowany koszt dania: ~15.85 PLN (2.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of beets

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 any dirt. Dry them with a paper towel. Do not peel them - roasting them in their skin will retain more juice and flavor.

Ingredients: Beets
Use disposable gloves when working with beets to avoid staining your hands. Baking them in their skins makes them very easy to peel after roasting.
2

Prepare a large sheet of aluminum foil. Arrange the beets side by side on it. Drizzle them generously with two tablespoons of olive oil, then sprinkle with salt and pepper. Thoroughly rub each beet with the oil and seasonings. Wrap the foil tightly, creating a sealed packet. Place the packet on a baking sheet.

Ingredients: Beets, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
A tight seal of the foil is key. The steam that forms inside will make the beets juicy and tender. The baking tray will protect the oven from any potential juice leaks.
3

Place the tray with the beets in the preheated oven and bake for about 60-70 minutes. The baking time depends on the size of the beets. To check if they are done, carefully peel back the foil and insert the tip of a sharp knife or fork into the largest beet – it should go in without resistance. Once they are soft, remove them from the oven and let them sit for 15-20 minutes to cool slightly.

Be careful of the hot steam when opening the foil! Letting the beets cool slightly will not only protect you from burns but will also make the skin even easier to remove.
4

When the beets are cool enough to handle, peel them. The skin should come off easily with a gentle press of your fingers or by rubbing with a paper towel. Cut the peeled beets into thick cubes (about 2-3 cm).

Ingredients: Beets
It's best to do this while wearing gloves. However, if you get your hands dirty, beet juice can be easily removed by rubbing your hands with half a lemon.

Cooking the soup

5

While the beets are roasting, prepare the remaining ingredients. Peel the onion and chop it into small cubes. Peel the garlic and chop it or press it through a garlic press. Wash the orange thoroughly and blanch it in boiling water, then zest it (only the orange part, without the white albedo) and squeeze out the juice.

Ingredients: Onion, Garlic, Orange (juice and zest)
Use a fine grater (zester type) to grate the orange peel. Be careful not to grate the white part (albedo), as it is bitter and could ruin the taste of the soup.
6

In a large pot with a thick bottom, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté, stirring occasionally, for about 5-7 minutes, until it becomes soft and translucent (it will become glazed). Add the minced garlic and sauté for another minute, until it releases its aroma.

Ingredients: Extra virgin olive oil, Onion, Garlic
Do not burn the garlic, as it will become bitter. One minute of frying is more than enough. Use a wooden spoon for stirring to avoid scratching the bottom of the pot.
7

Add diced roasted beets to the pot with onion and garlic, pour in vegetable broth, add two star anise, and grated orange zest. Increase the heat and bring everything to a boil. Then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes to let the flavors meld.

Ingredients: Beets, Vegetable broth, Star anise, Orange (juice and zest)
Cooking over low heat allows the flavors to develop slowly and harmoniously, without excessive evaporation of liquid. This is the key to a deep aroma in the soup.

Finalization and Serving

8

Remove the pot from the heat. Using a slotted spoon, scoop out and discard the star anise. This is a very important step! Next, use an immersion blender to puree the soup directly in the pot until it is 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.

Ingredients: Star anise
Remember to remove the star anise before blending! Leaving them in will make the soup have too intense, bitter flavor. If you don't have an immersion blender, pour the soup in batches into a standing blender jug and blend, remembering to slightly open the lid to allow steam to escape.
9

Place the pot with the blended soup back on low heat. Pour in the coconut milk and freshly squeezed orange juice. Mix everything thoroughly using a whisk or spoon. Heat the soup for 2-3 minutes, but do not bring it to a boil. Taste and season with salt and freshly ground pepper if needed.

Ingredients: thick coconut milk, Orange (juice and zest), Sea salt, Pieprz czarny świeżo mielony
Do not cook the soup after adding coconut milk and juice, as it may change its consistency and weaken the fresh aroma of the orange. It's just about gently warming and combining the ingredients.
10

Pour the hot soup into bowls or deep plates. Toast the pumpkin seeds in a dry pan until they start to 'pop' gently and turn golden brown. Garnish each serving of soup with a portion of toasted pumpkin seeds and a few sprigs of fresh dill. Additionally, to enhance the flavor, you can drizzle a few drops of truffle oil on top (optional).

Ingredients: Pumpkin seeds, Fresh dill
The contrast of colors - the deep red of the soup, the green of the dill, and the light seeds - will make the dish look incredibly appetizing. Serve immediately after preparation.

Fun Fact

💡

Beets, known in Poland since the Middle Ages, were initially valued mainly for their leaves (botwina). It was only later that the taste and health benefits of the root were discovered, which became the basis for many traditional dishes, including Christmas borscht.

Best for

Kolacja Wigilijna Elegancka przystawka Jesienny lub zimowy obiad Uroczysta kolacja

Tips

🍽️ Serving

Serve the soup in deep, white or light gray bowls to highlight its intense, ruby color. For a vegetarian (not vegan) version, instead of pumpkin seeds, you can add a dollop of thick Greek yogurt or crumbled feta/goat cheese. The soup pairs perfectly with garlic croutons or traditional Christmas Eve pastries with cabbage and mushrooms.

🥡 Storage

Soup can be stored in the refrigerator in an airtight container for up to 3 days. Reheat over low heat, avoiding boiling, to maintain a velvety consistency. The soup can also be frozen (without additions like seeds or dill) in portions for up to 3 months.

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