This year, I have grown some great beetroot, and I made this soup with it. I supplemented the ingredient list with a neep and some carrots purchased from Tagsa gardens. It is really tasty, and I was pleased to find some Polish soured cream in the local shops.
INGREDIENTS:
- 2 medium onions, sliced
- 50g butter
- 2 cloves of garlic
- 1.8 litres beef stock (or vegetable stock if you want to make a vegetarian version)
- 1 large beetroot, around 500g, peeled and diced
- 1 swede/turnip/neep around 500g, peeled and diced
- 2 large carrots, peeled and chopped
- 1 large potato, peeled and grated
- 2 bayleaves
- 1 tsp dried thyme
- salt and pepper to taste
- juice of half a lemon
- Soured cream or plain yoghurt, to serve
METHOD:
- In a very large pot, melt the butter and cook the onions over a low heat until soft. This will take around ten minutes. Add the garlic for the last couple of minutes of cooking.
- Pour in the stock, and raise the heat. Add all of the chopped and grated vegetables, and the herbs, and bring to a simmer, and season with around 1 tsp salt and a good grating of black pepper. Simmer for an hour or so.
- Stir in the lemon juice, remove the bayleaves, and adjust the seasoning to taste.
- Serve with each bowl containing a spoonful of soured cream or yoghurt.
- This is lovely with plain or cheese scones.