Recipe for: Roasted Beetroot Soup with Yogurt (Halloween) - photo 1
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Recipe for: Roasted Beetroot Soup with Yogurt (Halloween)

Spicy Soups halloween 90 min Medium 0 views ~16.97 PLN * - (0)
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Description

Aromatic cream of roasted beets with a delicate yogurt swirl — an autumnal Polish soup with an intense color and sweet-earthy flavor. Roasted beets bring out natural sweetness, apple adds tartness, and thyme and smoked paprika introduce a smoky, slightly spicy note. Serve with yogurt and toasted pumpkin seeds for a contrast of textures; it pairs wonderfully with dark bread or croutons. Perfect for a Halloween party thanks to the visual effect of deep red and the "dark" touch of toasted seeds.

Ingredients Used

Ingredients (12)

Servings:
4
  • Beets (raw) 800 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Apple 0.8 pcs (~150 g)
  • Vegetable broth 800 ml
  • Rapeseed oil 30 g
  • Natural yogurt 200 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • Thyme 2 g
  • ✨ Optional
  • Pumpkin seeds 30 g
  • 18% cream 50 ml
💰 Estimated dish cost: ~16.97 PLN (4.24 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Roasting beets

1

Preheat the oven to 200°C (180°C with fan). Wash the beets with a brush under running water, trim the leaves (leaving a short stem). Dry with a towel. Place the beets on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of rapeseed oil, and lightly salt. Bake for 50–60 minutes depending on size — the beet is ready when a fork goes in easily.

Ingredients: Rapeseed oil, Salt
Use kitchen gloves or parchment paper; smaller beets bake faster (about 40–45 min). If you want to speed things up, wrap individual beets in aluminum foil — I warn you that the skin may not be as crispy.

Preparation of vegetables

2

Peel the onion and chop it into small cubes. Peel the apple, remove the core, and chop it into cubes similar in size to the onion. Peel and crush the garlic using a press or finely chop it. Prepare a pot with a diameter of 24–26 cm with a thick bottom.

Ingredients: Onion, Apple, Garlic
Use a sharp knife and cutting board; wait until the beets are cool enough to handle before peeling. If you don't have a garlic press, finely chopping with a knife is sufficient.

Frying

3

In a large pot, heat the remaining amount of canola oil over medium heat. Add the onion and sauté for 5–7 minutes, stirring frequently with a wooden spoon, until it becomes translucent and soft. Add the garlic and sauté for 30–45 seconds, until you can smell the aroma (be careful not to let it burn). Add the chopped apple and thyme, and sauté for another 3–4 minutes, until the apple slightly softens and begins to caramelize at the edges.

Ingredients: Rapeseed oil, Onion, Garlic, Apple, Thyme
The best is a skillet or pot with a thick bottom; adjust the heat so the onion doesn't burn. The translucency of the onion means it is soft and semi-transparent.

Processing beets

4

Remove the roasted beets from the oven and let them sit for 10–15 minutes until they are cool enough to touch. Peel off the skin—it should come off easily with your fingers or a knife. Cut the beets into smaller pieces (cubes about 1–2 cm). If the beets stain your hands significantly, use disposable gloves.

Check with a fork before cutting: the beet is ready when it is soft inside. If the skin comes off stubbornly, it can be removed with a small knife.

Cooking the soup

5

Add the chopped beets to the pot with the sautéed vegetables and pour in the vegetable broth. Increase the heat until it starts to boil, then reduce and simmer on low heat for 10 minutes to allow the flavors to meld. Check the consistency — the vegetables should be completely soft.

Ingredients: Vegetable broth
Use a wooden spoon to scrape the flavor from the bottom of the pot. Cooking for 10 minutes after roasting the beets will allow the flavors to meld without overcooking.

Blending

6

Turn off the heat. Immerse a hand blender (or transfer in batches to a jug blender) and blend until smooth — blend for 1–2 minutes until the soup is velvety. If the soup is too thick, add 50 ml of broth and blend again until you reach the desired consistency.

Use an immersion blender with a long attachment for hot soups; hold it straight to avoid splashes. Blend carefully to prevent hot soup from splattering.

Finishing

7

Season the soup with salt and freshly ground pepper to taste. Remove a few tablespoons of the soup to a bowl and mix with natural yogurt, then add it back or create a swirl of yogurt directly in the bowls. If you want a richer consistency, add 50 g of 18% cream and mix well.

Ingredients: Salt, Black pepper, Natural yogurt, 18% cream
Add salt gradually and taste; remember that roasted beets have a natural sweetness. To achieve a smooth swirl of yogurt, use a teaspoon dragged across the surface of the soup.

Decoration and serving

8

In a dry pan, toast the pumpkin seeds for 2–3 minutes over medium heat, stirring until they start to "jump" and lightly brown. Serve the soup hot in deep bowls, with a spoonful of yogurt submerged in the center, sprinkled with toasted pumpkin seeds. Optionally, sprinkle a bit of smoked paprika for a 'dark' note and serve with dark bread or croutons.

Ingredients: pumpkin seeds, Natural yogurt
Use a spoon to create an aesthetic swirl of yogurt. If you're making servings for guests on Halloween, add some toasted seeds for contrast in color and texture.

Portions and serving

9

Pour the soup into 4 bowls (about 300–350 ml each). In the center of each bowl, create a swirl with a spoon using yogurt and sprinkle with roasted pumpkin seeds. Serve immediately — the soup loses some of its vibrant color after being stored for a longer time.

Ingredients: Natural yogurt, pumpkin seeds
It's best to serve the soup right after preparation. If you make it in advance, keep it in the fridge and gently reheat over low heat before serving.

Fun Fact

💡

Beets were valued in the folk cuisine of Central Europe not only for their taste but also for their ability to preserve and color dishes; roasted beets will intensify the color of the soup, making them an impressive choice for Halloween.

Best for

halloween jesienne przyjęcie kolacja rodzinna

Tips

🍽️ Serving

Serve with dark rye bread, garlic croutons, or slices of crispy baguette. For a visual effect on Halloween, add a drop of pumpkin seed oil around the swirl of yogurt or a few small decorative hollowed-out mini pumpkins on the table.

🥡 Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, stirring, adding a little broth if the soup thickens. Do not freeze soup with yogurt — the yogurt may separate; remove the yogurt before freezing and add fresh yogurt after thawing and reheating.

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