Beetroot soup

4 servings Prep: 10 mins, Cooking: 1 hr 30 mins

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

6.00	beetroots — medium
2.00	carrots — peeled and cubed
2.00	potatoes — peeld and cubed
200.00 g	cabbage — sliced
1.00	bay leaves
2.00 ml	dried thyme
500.00 ml	stock — chicken
10.00 ml	vinegar — red wine
1.00	lemon — zest and juice
	sour cream — to serve
	fresh chives — to garnish

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Method:

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.