An appetising and delightful soup that is filled with flavour.
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 60 mins
350 g uncooked, whole beetroot, peeled and cut into small dice
1 Tbsp (15 ml) oil
125 g streaky bacon, cut into small pieces
2 medium onions, peeled and finely chopped
4 sticks of celery, washed and finely chopped
1.5 litres chicken stock
1 bay leaf
1 Tbsp (15 ml) white vinegar
salt and freshly ground black pepper, to taste
250 g tomatoes, skinned and diced
1 Tbsp (15 ml) sugar
½ C (125 ml) sour cream
Heat the oil in a large saucepan over medium heat. Soften the onions in the oil but do not allow to brown. Add the bacon pieces and cook over low heat for a couple of minutes.
Add the beetroot, carrot, celery and stir for a couple of minutes. Add the stock, vinegar, the bay leaf and the vinegar. Season with salt and pepper. Bring to the boil and simmer for 30 minutes.
Add the tomatoes and sugar and cook for a further 15 minutes or until the beetroot is tender.
Serve hot with a swirl of sour cream.
Liquidise and serve hot, or cold, topped with sour cream and finely chopped pickled dill cucumbers.
Liquidise and mix with sour cream.