Our local greengrocer has had his shelves piled high with delicious winter vegetables recently, so expect a variety of recipes featuring sprouts, turnips, winter cabbage and parsnips over the next few weeks. His beetroots have ended up in various juices and stews recently, and the pick of the crop has been this universally applauded soup. I freestyled the recipe for a party of 14, and rather than transpose the ingredient quantities I have instead suggested a ratio of ingredients. You’ll need to use your own judgement as far as the quantity of stock required is concerned. Ditto the herbs and garlic. Cooking is all about tasting though, right? So if you’re tasting, thinking and adjusting you shouldn’t have any problems.
Onion, carrot and celery, in ratio of 2:1:1 by weight
Beetroot – equal weight to above
Strong vegetable or brown chicken stock
Salt and pepper
Horseradish sour cream
Peel and chop the onion and saute in sunflower oil. Peel and chop the carrots, and chop the celery and add to the onion when it starts to darken. Add chopped thyme and garlic. Peel and chop beetroot, then add stock, cover and simmer for 30 – 40 minutes, or until beetroot has nicely softened. Add roughly chopped parsley, then liquidise. Check seasoning.
For the horseradish sour cream, grate fresh horseradish, add a splash of cider vinegar, salt, and then stir in sour cream. Add more horseradish, vinegar or cream depending on your preference.
The image above is once again dedicated to Bikesnob NYC…