Page title and description

Soups & stews
Scandi beetroot soup
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 garlic cloves, finely chopped
- 1 tsp caraway seeds
- 2 bay leaves
- 1 litre vegetable or chicken stock
- red wine vinegar, to taste
- 100ml soured cream or yogurt
- 4 tbsp sauerkraut, preferably made with red cabbage
- bunch of dill, chopped
- rye bread, to serve
Method
Prep time:
10 min
PT10M
Cooking time:
40 min
PT40M
-
Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften. -
Step 2
Add the beetroot, garlic, caraway and bay. Cook for 2 more minutes. -
Step 3
Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender. -
Step 4
Remove the bay leaves. Blend the soup until completely smooth - adding a dash of water if it seems too thick. -
Step 5
Taste and tweak with more salt and a dash or two of vinegar, to your liking. -
Step 6
To serve, divide into bowls, stir in a swirl of soured cream and finish with a garnish of sauerkraut and dill. Serve the rye bread on the side.