Seasonal Beetroot Soup
New chef Barbara shares a delicious recipe
Winter is just around the corner and root vegetables flourish in chilly months, growing safely nestled in underground soil, away from the elements that are blustering by upstairs. They're also packed with vitamins, which we need more than ever during the tough turn of the season.
Chef Barbara shares her recipe for Beetroot soup - or borscht - a classic winter warmer in Eastern Europe.
Beetroot (serves 4-6)
- 1 big onion, chopped
- 2 normal size carrots, chopped
- 1 celery stalk, chopped
- 1kg beetroots, chopped
- 1 tsp fennel seeds
- 1 tsp caraway seeds
- 1,5 litre vegetable stock
First of all make the stock; I always make my own one as it really makes a difference to the taste. I boil up vegetable peel with a little herbs and thein strain off the liquid to use as stock.
In a pot sauté the onions in oil with salt and spices for a few minutes until translucent. Next
add all the chopped vegetables, stir and cover with a lid for a few more minutes. Add the hot stock saving some to adjust for taste/consistency later on, and let it boil for at least 1hour.
Blend the soup until it’s a smooth consistency and adjust for flavour by adding more of the stock, or salt and pepper. Serve topped with some chopped parsley and a drop of olive oil or with a nice drop of cream. I like it served with ginger basmati rice topped with some fresh spicy greens like mustard leaves or rocket. It is also good served with croutons or some savoury muffins.