QiMeal
Zupa Buraczkowa Krem
Zupa Buraczkowa Krem · ready in 1 h 44 min · 4 servings · 330 kcal per serving · medium · 12 ingredients
A velvety Polish beetroot cream soup with deep-purple color, buttery roots, and a bright lemon finish that balances the natural sweetness of roasted beets.
- Prep
- 20 min
- Cook
- 1 h 24 min
- Total
- 1 h 44 min
- Serves
- 4
- kcal
- 330
- Difficulty
- medium
Ingredients · 4 servings
- 700 gBeetroot, whole, scrubbed
- 250 gPotato, peeled and diced
- 120 gParsley root, peeled and diced
- 120 gOnion, diced
- 10 gGarlic, minced
- 30 gButter
- 120 mlHeavy cream
- 30 mlLemon juice, freshly squeezed
- 900 mlVegetable broth, hot
- 10 gFresh parsley, chopped (to serve)
- 6 gSalt
- 1 gBlack pepper, freshly ground
Equipment
oven, stovetop, blender, kitchen scale, cutting board, chef's knife, vegetable peeler, covered baking dish, large pot, wooden spoon, ladle, tasting spoon
Instructions
- Mise En Place
Gather all ingredients, weigh them, and set out a knife, board, peeler, covered baking dish, large pot, spoon, ladle, and blender. · 10 min
What to look for: Ingredients are measured, vegetables are ready, and tools are within reach.
- Roast Beetroots
Heat oven to 204°C / 400°F; roast whole beetroots in a covered dish until a knife slides in easily, then cool and peel. · 1 h
What to look for: Beetroot skins loosen and the flesh is tender all the way to the center.
- Sauté Aromatics
Melt butter in the large pot, add diced onion and minced garlic, and cook gently until glossy and fragrant without browning. · 5 min
What to look for: Onion looks translucent and garlic smells mellow, not sharp or toasted.
- Add Root Vegetables
Add diced potato and parsley root to the buttery onion mixture, then stir for a few minutes to coat the vegetables evenly. · 3 min
What to look for: Potato and parsley root are shiny with butter and lightly warmed through.
- Simmer With Broth
Add peeled beetroot chunks and hot vegetable broth, bring to a gentle boil, then simmer until potato and parsley root are soft. · 15 min
What to look for: Broth is deep purple and all root vegetables break easily against the spoon.
- Blend Smooth
Blend the soup carefully until completely smooth, working in batches if needed and keeping the lid vented for steam. · 4 min
What to look for: Soup looks velvety, glossy, and evenly deep purple with no visible vegetable pieces.
- Finish With Cream
Add heavy cream and lemon juice, blend again briefly, then reheat gently without boiling to keep the texture silky. · 3 min
What to look for: Soup lightens slightly, stays smooth, and shows a soft creamy sheen.
- Season Soup
Season with salt and black pepper, taste, and adjust carefully so the soup is sweet, earthy, creamy, and lightly tangy. · 2 min
What to look for: Flavor is balanced, with lemon lifting the beetroot sweetness rather than dominating it.
- Serve Hot
Ladle the hot beetroot cream into bowls and garnish each serving with chopped fresh parsley just before serving. · 2 min
What to look for: Bowls show a smooth purple surface finished with fresh green parsley.
Nutrition (per serving)
| kcal | 330 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 40 g |
| of which sugars | 17 g |
| Fat | 18 g |
| of which saturated | 11 g |
| Fibre | 8 g |
| Sodium | 1319 mg |
Nutri-ScoreB
Allergens
Contains: milk
Ingredient substitutions
Potato
- Parsley root: The soup will be less starchy and more aromatic, but still rooted in the same Polish flavor profile.
Parsley root
- Potato: Adds more body and a milder flavor if parsley root is unavailable.
Butter
- Sunflower oil: Use only if butter is not possible; the soup will lose some classic dairy richness.
Vegetable broth
- Water: Use water only if broth is unavailable, then season carefully with salt and pepper.
Salt
- Lemon juice: A little extra lemon can make the soup taste brighter if you reduce the salt.
