Best 4 Beet Cabbage Soup Punajuurikaalikeitta Recipes
Title: Beetroot Cabbage Soup: A Hearty and Nutritious Finnish Delight
Immerse yourself in the culinary heritage of Finland with our delightful beetroot cabbage soup, lovingly known as punajuurikaalikeitta. This vibrant and flavorful soup is a heartwarming fusion of earthy beetroot, tangy cabbage, and a symphony of aromatic spices. Whether you're a seasoned foodie or a home cook seeking comfort in a bowl, our collection of recipes will guide you through the steps of creating this Finnish delicacy.
From the classic beetroot cabbage soup recipe, which stays true to traditional Finnish flavors, to the modern twists that introduce exciting ingredients and cooking techniques, our article offers a diverse range of options. Discover the secrets of preparing a rich and flavorful broth, selecting the perfect vegetables, and balancing the flavors with herbs and spices.
Along with the traditional recipe, we present variations that cater to different dietary preferences and tastes. For those seeking a vegan alternative, our plant-based version offers a satisfying and nutritious take on the soup. Those with a penchant for spicy flavors can explore our recipe that incorporates a touch of heat, adding an extra layer of complexity to the dish.
Whether you're looking for a comforting meal on a chilly evening or a healthy and vibrant addition to your weekly menu, our beetroot cabbage soup recipes are sure to delight your taste buds. So, gather your ingredients, prepare your cooking utensils, and embark on a culinary journey to the heart of Finnish cuisine.
BEET, GINGER AND RED CABBAGE SOUP
This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
- Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.
CABBAGE AND BEET SLAW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1/2 thinly sliced small red onion with 3 tablespoons red wine vinegar; set aside 10 minutes. Stir in 2 tablespoons olive oil and 1 teaspoon each grainy mustard and honey. Grate 2 carrots and 1 beet on the large holes of a box grater; add to the dressing along with 1/2 thinly sliced small red cabbage and 1/2 cup parsley; season with salt and pepper. Let stand 20 minutes.
BEET & CABBAGE SOUP - PUNAJUURIKAALIKEITTA
Make and share this Beet & Cabbage Soup - Punajuurikaalikeitta recipe from Food.com.
Provided by Coasty
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth to a boil and add cabbage, beets, caraway and pepper. Cover and simmer for 15 minutes. Serve with a dollop of sour cream and a lemon wedge for squeezing.
BEET SOUP
A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
Provided by DEELIGHTUK
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
- Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
- In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 17 g, Cholesterol 20.4 mg, Fat 16.4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 5 g, Sodium 146.8 mg, Sugar 11.5 g
Tips:
- For a creamier soup, use half-and-half instead of water.
- Add a teaspoon of honey or maple syrup to balance the acidity of the tomatoes.
- If you don't have fresh dill, you can use 1/2 teaspoon of dried dill.
- Serve the soup with a dollop of sour cream or yogurt and a slice of crusty bread.
Conclusion:
Beet cabbage soup is a delicious and healthy dish that is perfect for a cold winter day. It is packed with nutrients and antioxidants, and it is also very easy to make. So next time you are looking for a healthy and satisfying meal, give this soup a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
