Barszcz z pieczonych buraków z czosnkiem i tymiankiem
Aromatic beetroot soup with garlic and thyme, rich in nutrients and flavor.
Sprzęt
- oven
- blender
- large pot
- Aluminum foil
Składniki
- 500 g Beetroots Fresh and firm beetroots for intense color and flavor.
- 1 head Garlic Adds unique aroma and health benefits.
- 1 tablespoon Olive oil Enhances flavor and aids in roasting.
- 1 liter Vegetable broth Base for the soup, adding depth of flavor.
- 1 teaspoon Dried thyme Herbal aroma that complements the beetroots.
- to taste Salt and pepper Enhances the soup's flavor.
- to garnish Fresh parsley Adds freshness and visual appeal.
Instrukcje
- Preheat the oven to 200°C (392°F). Wrap the beetroots in aluminum foil and roast for 45-60 minutes until tender.
- While the beetroots are roasting, cut the garlic head in half, drizzle with olive oil, and roast alongside the beetroots for about 20 minutes.
- Once the beetroots are cooked, let them cool, peel, and chop them into cubes.
- In a large pot, heat the vegetable broth. Once boiling, add the chopped beetroots and roasted garlic (squeezed from the skins) along with the dried thyme. Simmer for 15 minutes.
- Blend the soup until smooth. If too thick, add more broth to reach desired consistency.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Uwagi
This soup is versatile and can be served hot or cold, making it perfect for any season.