Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
ltsp caraway seeds
450g/1lb raw beetroot, diced
1 potato, diced
30ml/2tbsp cider vinegar
900ml/1½pt vegetable stock
salt & freshly ground black pepper
sour cream or Greek yoghurt to garnish
Method
1. Heat the oil, add the onion
and sauté gently, then add the
garlic and caraway seeds.
Cook for a further 3 minutes, stirring occasionally.
Add the beetroot, potato, cider vinegar and stock, cover and simmer for about
1 hour, until the beetroot is tender.
2. Season to taste, allow
to cool slightly, and then puré in
a food processor or blender.
3. Return to the pan, reheat and garnish with a swirl of sour cream
or Greek yoghurt before serving.
Accompany with sweet rye bread.
|
