Heart Beet Soup

Cooking time
Serves4 people

Blushing beetroot is more romantic than you’d think. This hearty take on borscht is a veg box match made in heaven.

11 ratings

Ingredients

  • 3 medium beetroot, peeled, quartered and finely sliced
  • 2 carrots, julienned (cut into little sticks)
  • 2 sticks of celery, thinly sliced
  • ¼ white, red or light green cabbage, finely shredded (optional)
  • 1 potato, peeled and cut into small cubes
  • 1 large onion, finely chopped
  • 1 ½ ltrs beef stock*
  • 2 bay leaves
  • Sea salt and freshly ground pepper
  • 2-3 tbsp cider or white wine vinegar, or to taste
  • Crème fraîche, to serve
  • Fresh dill, chives or chervil, to serve

*Vegetarian option: Swap the beef stock for a veg stock made with lentils and/or mushrooms to lend a meaty richness to it. Beet it, stains Beetroot pink hands and cutting board? Rub a little lemon juice on them. Rinse and it should disappear.

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Method

1. This soup doesn’t require a lot of thought. Simply bung everything in a pot and simmer till the veggies are tender, about 30 mins.
2. Taste. Adjust seasoning/vinegar. Serve warm with a dollop of crème fraîche and a sprinkling of fresh herbs.
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