Beetroot soup

Recipe from: 7/1/2000 12:00:00 AM
Ingredients 11
Servings 4
Time 10 min

Ingredients

  • 6
    medium beetroot
  • 2
    carrots, peeled and cubed
  • 2
    potatoes, peeled and cubed
  • 200
    g
    cabbage, sliced
  • 1
    bay leaf
  • 2
    ml
    dried thyme
  • 500
    ml
    chicken stock
  • 10
    ml
    red wine vinegar
  • 1
    lemon (juice and zest)
  • sour cream, to serve
  • chives, to garnish
 

Method

1 hour 30 min
 
Wash beetroot, retaining some stalk and root. Boil in salted water until tender, about 1 hour, depending on size. Strain, reserving stock. Slide off skins under running water. Cube beetroot and set aside. Put carrots, potatoes, cabbage, bay leaf, thyme and chicken stock in a large pan and simmer for about 15-20 minutes until just tender. Add half the cubed beetroot. Purée remainder with 1 litre beetroot stock and add to vegetables. Heat until simmering. Remove from heat and add vinegar and lemon juice. Serve topped with sour cream, lemon zest and chives. Serves 4.
 

Read more on: soup
 

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