After that very stylish pink soup, here's a more traditional non-creamy beetroot soup, where the beetroot is left in rustic chunks, in its lovely sweet red juices. Borscht is a soup very commonly found in many Eastern European countries, and there are so many ways of preparing it depending on region, but you can never really go wrong with this sweet and beautiful root vegetable.
Beetroot Soup (Borscht)
1 medium onion, sliced
1 large beetroot, chopped
1 small carrot, chopped
1 small tomato, chopped
1/4 cup homemade stock (I used chicken. traditionally, it's beef stock)
1 bay leaf
1 tsp extra virgin olive oil
(opt) 1 tsp red wine vinegar/apple cider vinegar
1 tbsp plain yogurt
1. Saute the onions in the evoo till translucent.
2. Add the rest of the ingredient, bring to a boil and let simmer for 45 min.
3. Serve with a dollop of yogurt and fresh dill. (chives will work too)
This ruby-coloured soup is just bursting with sweetness, and earthy flavours, balanced by that sharp tang of the yogurt and the freshness of dill. Its clean yet hearty flavours are perfect for winter, plus, again, isn't it nice to see something bright and colourful when it's grey outside? Boo london skies.