A strikingly coloured, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.
Put the beetroot, onion, stock, potatoes, dill stems and bay leaf into the slow cooker. Season with sea salt and freshly ground black pepper, then cook on high for 7 hours, or until the beetroot is tender.
When the soup has about 30 minutes to go, make the rye croutons.
Remove the bay leaf from the soup and discard. Using a stick blender, food processor or blender, purée the soup in batches until smooth. Check the seasoning.
Serve with the rye croutons, dill sprigs and sour cream or crème fraîche.
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