The winter is truly here, cold and icy. Scraping ice of the car is almost a daily routine. I hanker for hot, rich flavoured foods, salad days are far, far away. I make this soup so often and those who were lucky enough to taste ( it is that good, believe me…), love it too. Most people look at me quizzically when I say beetroot soup, beetroot?! with a big frown. Unfortunately most of us in this country only know beetroots from a jar, a sour pickled thing you eat with cheese sometimes…but there is so much more you can do with it. Next time you do your roast dinner pop a couple of small beetroots,unpeeled in the oven, they are sweet and delicious, much better than their jar counterparts.
This soup is very easy to make and definitely will warm you up on those cold winter days.
- 500g fresh beetroots
- 2 medium onions
- 2tbsp butter
- 2 celery sticks
- 200g potatoes (Maris Piper or similar fluffy ones)
- 1 cube of veg bouillon like Knorr
- 1 tsp salt
- 2 bay leaves
- 1 tsp caraway seeds (optional)
- 2 tbs white wine vinegar
- Worcestershire sauce
Peel the beetroots, potatoes and onions. Dice the onion and chop beetroots and potatoes into a small cubes. In a pan put butter on a medium heat, add the onion and cook it for about 5 min until golden in colour, add diced celery and cook it for further 2 min. Place in the pan prepared beetroot and potato, sprinkle with caraway seeds (optional), add bay leaves, give it a good stir and pour 1and a half litre of water over it. Add vegetable stock cube and bring it to the boil. Cover with a lid and Simmer for about 1 hour and a half until beetroot chunks are tender and well cooked. Add white wine vinegar, couple of shakes of Worcestershire sauce and salt. Take the bay leafs out! Liquidize your soup with an electric hand blender or a free standing one. Add pepper to taste and more salt if needed. I serve it with some fresh dill and natural yoghurt swirls and more freshly ground pepper.