Roasted Beet Soup With Pork Dumplings Recipe

This roasted beet soup with pork dumplings is a hearty and flavorful dish that combines the earthy sweetness of roasted beets with the savory richness of pork dumplings. The beets are roasted until tender and then pureed to create a smooth and velvety soup base. The pork dumplings are made with a mixture of ground pork, garlic, ginger, and green onions, and are cooked until tender and juicy. The soup is garnished with fresh herbs and a drizzle of sour cream for added creaminess. This soup is perfect for a cozy and comforting meal on a chilly day.

4.9
14 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
Roasted Beet Soup With Pork Dumplings
plan
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ingredients serve

Ingredients for Roasted Beet Soup With Pork Dumplings Recipe

  • 0.67 Medium Beets
  • 0.17 pound Ground Pork
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 tablespoon Grated Ginger
  • 1/2 Green Onions, Chopped
  • 0.33 tablespoon Soy Sauce
  • 0.17 tablespoon Sesame Oil
  • 0.08 teaspoon Salt
  • 0.67 cup Chicken Broth
  • as per your need Fresh Herbs For Garnish
  • as per your need Sour Cream For Garnish

Directions: Roasted Beet Soup With Pork Dumplings Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F. Wash and trim the beets, then wrap them individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for about 1 hour, or until they are tender when pierced with a fork.
  • STEP 2.While the beets are roasting, prepare the pork dumplings. In a mixing bowl, combine the ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, and salt. Mix well until all the ingredients are evenly incorporated.
  • STEP 3.Take a small portion of the pork mixture and shape it into a small ball. Repeat with the remaining mixture to make the dumplings.
  • STEP 4.In a large pot, bring the chicken broth to a boil. Add the dumplings to the boiling broth and cook for about 8-10 minutes, or until they are cooked through and float to the surface.
  • STEP 5.Once the beets are roasted and tender, remove them from the oven and let them cool slightly. Peel off the skin and cut the beets into small cubes.
  • STEP 6.Transfer the roasted beets to a blender or food processor and blend until smooth. If the soup is too thick, you can add some chicken broth to thin it out.
  • STEP 7.Return the blended beet soup to the pot and heat it over medium heat until warmed through. Season with salt and pepper to taste.
  • STEP 8.To serve, ladle the beet soup into bowls and top with a few pork dumplings. Garnish with fresh herbs, such as parsley or dill, and a drizzle of sour cream. Enjoy!

Cooking Tips

  • To save time, you can roast the beets ahead of time and store them in the refrigerator until ready to use.
  • If you prefer a vegetarian version, you can substitute the pork dumplings with vegetable dumplings or tofu cubes.
  • For added flavor, you can sauté the dumplings in a little oil before adding them to the soup.
  • Feel free to adjust the seasoning of the soup to your taste. You can add more salt, pepper, or even a squeeze of lemon juice for a tangy kick.
  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

  • Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave before serving.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
249
calories per serving
8 g Fat20 g Protein23 g Carbs8 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    20g
  • Carbs
    23g
  • Fiber
    8g

MacroNutrients

  • Carbs
    23g
  • Protein
    20g
  • Fiber
    8g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    195mg
  • Iron
    6mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    150mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    2mg
  • Phosphorus
    216mg
  • Selenium
    18mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp