Boozy beetroot soup
Adapted from BBC "The Delicious Miss Dahl"
http://www.bbc.co.uk/food/recipes/borscht_93579
Serves 4
A good way of using both beetroot and spring onion.
Vegetarian, gluten free
Ingredients
Ingredients
6 medium-sized beetroot
1 tbsp olive oil
5 spring onions, white part only, sliced
1.5 litres/2½ pints vegetable stock
55ml/2fl oz vodka
½ lemon, juice only
1-2 tbsp crème fraîche, plus extra to serve
Sea salt and freshly ground black pepper
Handful chopped fresh dill
Directions
Directions
- Cover the beetroot with water and bring to the boil. Reduce the heat and simmer for 25-30 minutes, or until the beetroot is tender.
- Drain, allow to cool slightly, then carefully peel and cut the beetroot into rough pieces.
- Heat the oil in a large saucepan over a low heat and gently fry the spring onions for 4-5 minutes, or until translucent.
- Blend the beetroot, spring onion and stock in a food processor until smooth. (Our blender is not big enough for all this, so I just used enough stock to make a smooth mixture and then transferred everything back into the saucepan.)
- Add the vodka, lemon juice, crème fraîche, and season to taste. Stir until mixed.
- The soup can be served hot or cold. Stir in a spoonful of crème fraîche and sprinkle the chopped dill over the top.