31 August 2012

beauty and the beetroots

The X-factor is known when thinking about the charm of freshly grown vegetables. It's beauty and how photogenic it really are. Beetroots are definitely there; the color is amazing and the stilks and the leaves put in a vase...perfect. But there are many not sure of how to use the beautiful beetroots. I have an idea; make one of the most delicious soup you have ever tasted. The classic Borscht. You will not be disappointed. 

Beetrroot soup with apples – Borscht

500 g freshly grown beetroots
1 big carrot
2 stilks of celery
1 onion
100 g green apples, deseeded
1/2 red chili, deseeded
1 red pepper
2 tbs sugar
1 bay leaf
2 tsp lemon juice
1 1/2 l chicken stock
200 ml cream
salt and black pepper to taste
sour cream

Finely chop all the vegetables and apples. Put it in a deep saucepan, just cover with water and bring to the boil for 15 minutes. Put the sugar in, bay leaf and lemon juice and bring to the boil for few more minutes before the stock is poured into the saucepan. Then simmer gently for 30 minutes. Remove the bay leaf. Transfer the soup to a blender and process it until completely smooth. Put the soup into the saucepan again, pour the cream in and stir. Season lightly with salt and freshly ground pepper. Reheat it until thoroughly hot but not boiling. Serve with some sour cream and fresh parsley. 

Photos: Gunnar Sverrisson

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