Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Beetroot and Caraway Soup
30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 ts Caraway seeds
450 g Raw beetroot; diced
1 Potato; diced
30 ml Cider vinegar
900 ml Vegetable stock
Salt & freshly ground black pepper
Sour cream or Greek yoghurt to garnish
Heat the oil, add the onion and sauté gently, then add the garlic
and caraway seeds. Cook for a further 3 minutes, stirring
occasionally. Add the beetroot, potato, cider vinegar and stock,
cover and simmer for about 1 hour, until the beetroot is tender.
Season to taste, allow to cool slightly, and then puré in a food
processor or blender.
Return to the pan, reheat and garnish with a swirl of sour cream or
Greek yoghurt before serving. Accompany with sweet rye bread.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.