Beetroot soup

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 1
    medium onion
  • 600
    g
    raw beetroot (5 medium sized beetroot)
  • 3
    carrots, scraped dean
  • 2
    medium-sized potatoes
  • 25
    ml
    butter
  • 15
    ml
    olive oil
  • 1
    Litres
    vegetable stock
  • 15
    ml
    lemon juice
  • salt and freshly ground black pepper
  • GARNISH
  • 90
    ml
    sour cream
  • 45
    ml
    chopped walnuts
  • 30
    ml
    chopped chives
 

Method

45 min
 
Dice the onion, carrots, potatoes and beetroot into uniformly sized pieces. Melt the butter and oil in a large saucepan and sauté the onion until tender. Add the beetroot and carrots and stir-fry for about 15 minutes. Add the potatoes and stock and bring to the boil. Reduce the heat and simmer for about 45 minutes until tender. Add the lemon juice and season to taste with salt and pepper. Spoon the soup into hot serving bowls. Serves 4-6.
 

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