Beetroot Soup

Name: Beetroot Soup
Cuisine: Russia
Ingredients: 900ml/1½ pints chicken stock; 225g/8 oz potatoes, chopped and cleaned; 225g/8 oz beetroot, chopped and cleaned; 25g/1 oz butter; 1 tbsp finely chopped parsley; 55g/2oz goose or chicken fat, or1 tbsp vegetable oil; 1 tsp mixed herbs (herbes Provençal); red wine; sherry; tomato purée; orange juice; 55g/2oz celery, fibres removed; 1 leek, finely sliced; 115g/4oz carrots, chopped; 115g/4oz parsnips, chopped; 55g/2oz goose or chicken fat, or1 tbsp vegetable oil; 55g/2oz goose or chicken fat, or1 tbsp vegetable oil; 1 large onion, chopped; 1 clove of garlic, finely chopped; soured cream

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is not a real Russian beetroot soup, but a wonderful colour nevertheless. It is quite filling and suitable as a supper dish with very little to follow, or you might like it chilled having removed any fat that rises to the top.

Ingredients

900ml/1½ pints chicken stock
225g/8

Europe
Russia
Soup
Eastern Europe
Gluten-free

Method

Bring stock to the boil, add beetroot, potatoes, carrots, parsnips, celery, green leek tops and simmer for about 1 hour. (Beetroot takes a long time to cook!) In the meantime, fry the onions, white part of leek and garlic in the fat or oil in a frying pan until the onions begin to brown, stirring continuously, add the herbs and fry a little longer. Add these ingredients to the saucepan and just