Beetroot soup

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


  • 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


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.

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