I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! This recipe of beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.
Though available year-round, beets are sweetest and most tender during their peak season, from June to October.
Yield: 4
Time: 40 minutes
Ingredients:
- 1 lb (450 g) about 4 medium-sized beets, chopped into small cubes
- 1 lb (450 g) ripe tomatoes, halved
- 2 garlic cloves, chopped coarsely
- 1 medium-size onion, peeled and finely chopped
- 2 Tbsp olive oil
- 1 3/4 cups (420 ml) vegetable broth
- salt and freshly ground black pepper
- feta cheese cubes and flat-leaf parsley for garnish
- vodka (optional)
Preparation:
Preheat oven to 375°/190°C.
Place the halved tomatoes in an ovenproof dish. Sprinkle the chopped garlic over it and drizzle with half the olive oil. Roast for 25-30 minutes until soft. Rub through a sieve to remove the skin and seeds.
Heat the remaining oil in a pan and sauté the onion for 10 minutes or until soft. Add the beetroot and the vegetable broth and bring to a boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes or until the beetroot is tender.
Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste for salt and pepper.
Serve hot or cold. Garnish with feta cheese and parsley just before serving. A crusty country bread to go along with it is just great.
