in Recipes

Beetroot soup

updated

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Ingredients for 4 servings:

  • 2 large beetroot bulbs
  • 1 bunch of spring onions
  • ½ head of white cabbage
  • 3 tbsp tomato paste
  • 400 g turkey or beef
  • 2 liters of broth
  • 2 onions
  • 1 cup crème fraîche
  • 1 dashes lemon juice
  • salt and pepper
  • Fat for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

First, peel the beetroot and cut into bite-sized pieces. Then, wash and chop the spring onions and white cabbage. Finely chop the onions as well. Chop the meat if desired and lightly fry it in the pan along with the spring onions and onions. Then add the beetroot and white cabbage, season well, and top up with stock. Add the tomato paste. Finally, add a generous squeeze of lemon juice. Let everything simmer for a good half hour. After serving, top with a dollop of crème fraîche.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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