Beetroot evolved from the wild sea beet which is a native of
coast lines from India to Britain
Today beetroot is common throughout Europe; it is
extensively used in Eastern European & Russian cuisine.
Today many varieties are available:-
Albino
Bull’s blood
Golden
Chioggia
Cylindra
Detroit dark red
Early wonder
Red ace hybrid
Ruby queen
Touchstone Gold
In my kitchens I use a lot of beetroot for it’s a good
source of Carbohydrates, good source of protein, contains high levels of
vitamins, minerals & micronutrients, practically no fat and no cholesterol.
I use a number of varieties of beetroot for a number of
dishes and today I would like to share a soup recipe that I often use.
This recipe was found one day I was pondering my cook book
collection whilst cooking dinner for the family, although it is not one of my
own recipes I do feel it is a success in its own rights
Beetroot soup
Ingredients
1 tablespoon light olive oil
3 ounces onion
6 ounces carrot
1 medium parsnips
0.50 teaspoon ground coriander
2 pints vegetable stock
12 ounces beetroot
4 teaspoons dill
1 pomegranate
4 teaspoons yogurt
2 tablespoons walnut pieces
Heat the oil in a saucepan, then sweat the onion, carrot and
parsnip for 5 minutes, until starting to soften.
Add the stock and beetroot.
Bring to the boil, and then simmer for 20 minutes, adding 2
teaspoons dill for the final 2 or 3 minutes.
Cut the pomegranate in half and extract the juice using a
lemon squeezer.
Blend the soup in a food processor or blender.
Add pomegranate juice to taste.
Reheat the soup, then served garnished with the yogurt,
walnuts and remaining dill.
No comments:
Post a Comment