Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Eat it with wholewheat sour dough.


  • 450 g/1 lb raw beetroots/beets
  • 2 large onions, sliced
  • 2 large carrots, sliced
  • 2 bay leaves
  • 2 tablespoons olive oil
  • 25 g/1 oz/2 tablespoons butter
  • 1.5 litres/ pints/6 cups boiling water
  • juice of 1 lemon seasoning to taste
  • 1 raw beetroot/beet, grated
  • sour cream or yoghurt for garnish


    Peel the beetroots/beets and cut into small dice. Place them with the other sliced vegetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and sauté them over a low heat for 10 minutes. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender. Add the lemon juice and a little black pepper; leave to cool. Remove the bay leaves and blend the soup to a purée. If it is too thick, add a little vegetable stock. Take the soup off the heat, place the raw beetroot/beet in a muslin/cheesecloth bag and suspend it in the soup. Remove after a few hours and stir the soup well. Reheat it gently, or serve chilled with yoghurt, or swirls of sour cream.