Beetroot soup is a delicious, hearty meal that is also very healthy. It is very easy and quick to make. With a lot of vegetables and a stock of your choice it is an amazing starter to any dinner. It also has this wonderful rich burgundy colour I just love. I usually serve it with sour cream and dill on top but it can also be served with boiled potatoes or some bread.
Ingredients:
2 small onions
20g of butter
4 medium beetroots
1 parsnip
3 carrots
a small piece of celeriac
2l of stock - vegetable or chicken
1 clove of garlic
200g of butter beans (cooked or drained from can)
1 big tablespoon of tomato concentrate or 2 peeled tomatoes
3 bay leaves
4 allspice
salt
pepper
To serve:
sour cream
dill
Methode
Prepare a deep pan. Add butter and melt on medium heat. Add chopped onions and cook until they become soft.
In the meantime grate on a coarse side the rest of vegetables.
Add grated vegetables to the onion and fry on medium heat for about 5 minutes.
Add stock, bay leaves, allspice, salt and pepper and stir well. Cover with lid and cook for around 20 minutes - until vegetables are soft.
Add garlic, butter beans and tomato concentrate and stir. If you wish to add potatoes you can do it now - add them raw cut in small cubes. Cover with lid and cook for another 10 minutes - or until the potatoes are ready.
Serve with a tablespoon of sour cream and some dill on top.
Enjoy!!
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