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 1 kg, 2 1/4 lb) peeled
2 medium sized onions, skinned and chopped
2.2 litre (4 pt) seasoned beef stock
2 tbsp (30 ml) lemon juice
1/3 cup (3 fl oz) 90 ml dry sherry
soured cream, chives for seasoning
2 medium sized onions, skinned and chopped
2.2 litre (4 pt) seasoned beef stock
2 tbsp (30 ml) lemon juice
1/3 cup (3 fl oz) 90 ml dry sherry
soured cream, chives for seasoning
method
1. Grate the beetroot coarsely and put it together with the onion in a pan with the stock.
2. Bring to the boil and simmer without a lid for 45 minutes.
3. Strain and add the lemon juice and sherry. Adjust seasoning.
4. Serve either chilled well or hot with a whirl of soured cream and chopped chives
2. Bring to the boil and simmer without a lid for 45 minutes.
3. Strain and add the lemon juice and sherry. Adjust seasoning.
4. Serve either chilled well or hot with a whirl of soured cream and chopped chives
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