Ruby-red and topped with a delicious swirl of soured cream, this traditional Russian soup, which takes its colour from beetroot, makes a spectacular start to an autumn meal.
6 small raw beetroot (beet) about 7 kg (2 1/4 lb), peeled
2 medium onions, skinned and chopped
1.1 litres (2 pints) beef stock
salt and freshly ground pepper
2 tbsp (30 ml) lemon juice
90 ml (6 tbsp) dry sherry
5 fl oz (142 ml) soured cream
chopped fresh chives to garnish
2 medium onions, skinned and chopped
1.1 litres (2 pints) beef stock
salt and freshly ground pepper
2 tbsp (30 ml) lemon juice
90 ml (6 tbsp) dry sherry
5 fl oz (142 ml) soured cream
chopped fresh chives to garnish
method
1. Grate the beetroot coarsely and put in a pan with the onion, stock and seasoning. Bring to the boil and simmer, covered, for 45 minutes.
2. Strain, discard the vegetables and add the lemon juice and sherry to the liquid. Adjust seasoning.
3. Serve well chilled with a whirl of soured cream and chopped chives.
2. Strain, discard the vegetables and add the lemon juice and sherry to the liquid. Adjust seasoning.
3. Serve well chilled with a whirl of soured cream and chopped chives.
serving amount
serves 4
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