Beetroot Soup


difficulty: Easy

cook time: 1—2 hours

serves: 4

things you need:

  • 1kg/2¼lb beetroot
  • 450g/1lb carrots
  • 1 stick of celery, chopped roughly
  • 1 parsnip
  • 1 bay leaf
  • enough stock to cover the vegetables with about half a pint left over
  • salt and freshly ground black pepper

Here’s how:

  1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf
  2. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender
  3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve
  4. Reheat gently, do not allow to boil, serve with the soured cream and Pierogi
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