This is a useful glut recipe for growers burdened by their crop in the glory time of autumn, but also one you can make all winter. It just needs one of those bunches of three beetroots sold everywhere and you can have bowls of pink soup that is very good for you as well as having the warming effect of true goodness. Borscht by any other name. No wonder the Russians are famous for it - all those long winters to get through.
It is also a wonderful colour, just look!
Beetroot Soup
I bunch of beetroot or just the last of the crop
I large potato chopped ( you don't need to peel it)
I onion chopped
2 litres stock; use water and veg powder if you like (and want it to be veggie) or chicken stock you have made
Juice of 1 lemon
It is also a wonderful colour, just look!
Beetroot Soup
I bunch of beetroot or just the last of the crop
I large potato chopped ( you don't need to peel it)
I onion chopped
2 litres stock; use water and veg powder if you like (and want it to be veggie) or chicken stock you have made
Juice of 1 lemon
- Peel the beetroot and chop them roughly. If you have lots of small ones, as I did from the veg patch, it is easier to boil them first for 10 minutes or so. Drain and rinse briefly in cold water. In any case you always need to wear rubber gloves as the pink/red colour does stain hands and anything else it touches.
- Soften the onion first in a little oil and then add the other vegetables. Stir and let cook a few minutes on a low heat. Season with S and P.
- Add the liquids and bring to a simmer.
- Cook at least 20 minutes or until the beetroot is soft.
- Liquidise the mixture. If you can't eat it all at one sitting it freezes well.
- Taste and add more lemon as you like.
- Serve with sour cream or yoghurt in each bowl plus a garnish of chives if you are being fancy.
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