Chilled beetroot soup with soured cream and garnished with fresh dill on a summer’s day.
For six generous servings you need about 1.5 pints of good chicken stock (bone broth), one medium red onion, 3 large-ish cooked and peeled beetroots, a couple of bay leafs, soured cream and fresh dill.
I take the fat from the top of the stock (the layer of fat has sealed the stock and kept it fresh) and fry off the finely diced onion. If you have had to buy the stock you can fry off the onion in lard or butter. As the onion frys roughly dice the cooked and peeled beetroot. I roasted my beetroot the day before for about and hour wrapped in foil and just put the in the fridge still wrapped in the foil. The skin just falls off when you peel them.
When the onion is soft – don’t let it brown – add the stock, chopped beetroot and bay leaf and boil for 5-10 minutes. Fish the bay leafs out (don’t forget to do this!!) and blitz the soup until smooth. To get it really smooth I then push the soup through a fine mesh metal seive with the back of a spoon and discard the fibrous bits that won’t go through.
Take your soup to the fridge and chill until really cold.
Serve garnished with soured cream and chopped fresh dill. Delicious.
Summer in a soup bowl. You’re welcome!