Beetroot Soup

Beetroot  Soup
 
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This recipe was uploaded
by kateinuk

 
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Ingredients

Ingredients
Method
 
  • 2 Litres of Chicken stock (fresh or from cube)
  • 10 medium size Beetroots (cooked, peeled and diced; you can use pre-packed beetroot for ease)
  • 2 Carrots – diced
  • 2 Parsnips – diced
  • 1/2 Celery stick – diced
  • 1/4 Leek – cut in half lengthways
  • 1/4 Onion, diced
  • Marjoram, finely chopped (you can use dried)
  • Bay Leaf
  • 2 Allspice Berries
  • Spirit Vinegar, to taste
  • Salt & Pepper, to taste
1. Heat chicken stock in a large pot.
2. Place all vegetables, bay leaf and allspice into the stock. Bring to a boil, then reduce to a simmer until vegetables are soft (20 minutes approximately)
3. Dice beetroots and place into the stock, making sure to add any leftover juice (don't waste any – this really helps the colour)
4. Add spirit vinegar – start with 1tbsp or so, this will prevent the colour from dulling, as well as giving a traditional sour flavour.
5. Heat until beetroot is soft; add the marjoram about 5 minutes before finished. Add salt & pepper to taste, along with more vinegar if needed.
6. Ladle in bowls while hot and enjoy

Beetroot Soup

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This recipe was uploaded by kateinuk

 
 
This version of the soup is fairly rustic with chunks of vegetables in the bowl for you to enjoy. If you prefer, a crystal clear version can be made by puréeing all the vegetables at the start before adding to the stock, and filtering through a muslin cloth at the end.

Method


1. Heat chicken stock in a large pot.
2. Place all vegetables, bay leaf and allspice into the stock. Bring to a boil, then reduce to a simmer until vegetables are soft (20 minutes approximately)
3. Dice beetroots and place into the stock, making sure to add any leftover juice (don't waste any – this really helps the colour)
4. Add spirit vinegar – start with 1tbsp or so, this will prevent the colour from dulling, as well as giving a traditional sour flavour.
5. Heat until beetroot is soft; add the marjoram about 5 minutes before finished. Add salt & pepper to taste, along with more vinegar if needed.
6. Ladle in bowls while hot and enjoy
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