Beetroot soup

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


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


10 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


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.