This recipe was shared with the LocalTable community by Kath, one of our subscribers. There was a generous bunch of beetroots in last week’s box, so if you’re still working your way through them, then definitely give this recipe a try.
It’s easy-as, although it needs some considerable cooking time, then a heap of chilling time, but it’s not complicated and is incredibly delicious. If you’re on the fence about beetroot, then try this soup! You’ll be a beet-lover after the first silky slurp.
Chilled beetroot soupPrint This
- 3 medium to large beetroots, peeled and chopped
- 1 brown onion, chopped (or maybe try a leek)
- 2 carrots, chopped
- 1 clove garlic, minced or finely grated
- 4 cups vegetable stock (or chicken stock)
- 1 teaspoon sugar
- 1/2 cup sour cream
- 1 tablespoon horseradish cream (or more)
- small bunch chives, chopped
- small quantity dill, chopped
- Combine stock, beetroot, onion, carrot and garlic in a saucepan. Cover, bring to a boil, then reduce to a simmer.
- Simmer for an hour, more if necessary, depending on how big or small you chopped the vegetables. Test now and then. The vegetables must be very tender.
- Cool in the saucepan for about 30 minutes.
- Purée in a blender or food processor in batches until completely smooth. You might like to mash it in the saucepan a bit first to make it easier to transfer to the blender. [ed: I use a stick blender in the saucepan itself… saves on the hassle and the washing up]
- Pour into a bowl, mix in the sugar and season with salt and pepper (if you wish, definitely a bit of salt).
- Cover and chill in the fridge until refreshingly cold, at least 4 hours or overnight.
- Put the sour cream into a bowl, add about 1 tablespoon of horseradish cream and mix well. Add more horseradish cream to taste, if you like. Chill the mixture in the fridge.
- To serve, ladle the soup into bowls (it’s even better if you have time to chill the bowls for an hour as well), add a dollop of the sour cream mixture and top with equal amounts of chives and dill.