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