Mmm yet another delicious use for beetroot and possibly one of my favourites. The lime juice and vodka are a must (a traditional addition to Russian Borscht), they cut through the sweet earthiness of the beetroot, spring onion adds some texture and yoghurt is just nice in most things. Plus, how amazing is the colour?
As usual with beetroot, wash all utensils as soon as possible to prevent staining. I’ve given all the vegetables in whole amounts as no one wants to be weighing them out, use whatever you have and adjust the amount of water you add accordingly.
1 onion, chopped
3 cloves garlic, chopped
3 medium carrots, diced
4 medium sized beetroots
¼ chilli, chopped
2 tsp bouillon powder (or a vegetable stock cube, crumbled)
plenty of yoghurt
1 bunch spring onions, finely chopped
Trim the beetroots, place in a pan, cover and simmer for about 45mins or until the beets are tender. Drain and reserve the cooking water. When the beets are cool, slip off the skin and dice. Fry the onion and carrot in a little oil for 5mins, add the garlic and chilli and fry for 2mins more. Add the beetroot and crumbled stock cube, stir thoroughly. Now add the reserve water from the beetroot, enough to just cover the vegetables. Bring to a boil and gently simmer for 10mins. Blend the soup, be careful not to splash the soup everywhere! Add more water if necessary depending on how chunky you like it and check for seasoning. When you’re ready to serve, heat the soup and add the juice of the lime and the vodka. Serve with a judicious blob of yoghurt and a sprinkling of spring onions (and maybe a bib…)
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