Looking for beetroot soup recipe

Food & Drink, Events and Entertainment
1
Last week I had beetroot soup for the first time and it was delicious! Does anybody have the recipe? It seemed to be creamed, probably with onion and tomatoes in but I would really like the recipe. And no, I couldn't get it where I tasted the soup, it was in hospital and the nurse didn't know.

2
Hi

I think what you had was Borscht.. I have a recipe for you that I'll post later.. It's a recipe I have used before and it's really good.. I just need to find the recipe book it was in.

3
you made me curious, so i investigated ...

let me know if that's it - would like tot try it as well!

4
Thanks, Sandaleen, it could be, because there was an ingredient in the soup I just couldn't identify, must be the apple. I'll try it and let you know. Baie dankie!

5
This gal is going to give you the recipe in installments. We'll have to keep encouraging her to post the next step! It'll get her post-count, her 'number of Thanked posts' and 'Rep points' increasing nicely.

6
Ok ladies, located the book: Soup Kitchen. It contains soup recipes by a bunch of chefs (Gordon Ramsay, Rick Stein to name a few).

This recipe for Borscht is by a restauranteur, Terence Conran .

I have made it before and it was delicious! I'll be making more this Winter.

Serves 4-6

50g butter

250g raw beetroot, peeled and roughly chopped

1 onion, chopped

1 carrot, chopped

3 garlic cloves, chopped

1 tbsp sugar

1.5l beef stock

salt and pepper to taste

juice of 1/2 lemon

To garnish:

sour cream

a handful chopped chives

Melt the butter in a large pan, over a gentle heat and sweat the beetroot, onion, carrot and garlic, turning the vegetables (which will become a lurid pink) over in the butter.

Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.

Using a blender, whizz the soup until it is entirely smooth, then add the lemon juice and salt to taste. A swirl of soured cream and a scattering of chopped chives is the traditional garnish - delicious, and adding another dimension to the fabulous beetroot colour.

I hope you are feeling better Bobby!

@ Longbyt: Thanks for the offer.. if I'm ever feeling blue and down in the dumps I'll definitely take you up on it I'd just love to abuse your generosity but that would not very decorous of me

7
Oh Jeez! Borscht and Blinis with sour cream and salmon.

Rrrrrrrrgh! Must make next week.

8
Thanks Meisie, will try the recipe, and actually I do feel better than when I tasted the soup

9
well, traditional Borscht is not creamed and it contains shredded cabbage and is made with cubes of beef. Creamed (wizzed in a blender) is somewhat westernised version of this wonderful Ukrainian soup. I cook various versions of beetroot soup, depending on my mood and what is in a fridge. The easiest way is to use already cooked and vacuum packed ready to eat beetroot. If you are using fresh raw beetroot you will get better colour and flavour. Also, added bonus if you use green leafy portion of beetroot.

To cook soup with ready to eat beetroot start by sauteĢing onion, garlic, grated carrots (on a bigger size grater), some celery and bay leaves in olive oil. Once it soft add couple of tables spoon of tomato paste, stir it well let it sweat for a few minutes. Pour over beef/veggie stock, bring it to boil add cubed raw potatoes and cook for 10-15 min. until potatoes soft. Add grated (on a bigger size grater) beetroot, stir well. add more stock if needed. Add chopped parsley and garlic. Serve with sour cream or fraiche cream. Serious borscht lovers like to eat their borscht with rye bread spread with very strong mustard. And a touch of tabasco as well.

hope this helps.