BEET­ROOT SOUP WITH SOUR CREAM AND FRESH DILL

Friday - - Food -

Prep time 15 mins Cook­ing time 1 hour 15 mins Serves 4 4 tbsp olive oil 2 small onions, chopped 1 cel­ery stalk, sliced 1 small car­rot, sliced 1 medium-size potato, cubed 350g fresh beet­root, peeled and cubed 1.2 litres veg­etable stock 2-3 tbsp of fresh dill plus ex­tra sprigs, to gar­nish 1 bay leaf 1 tbsp white grape vine­gar Sour cream or yo­gurt, to gar­nish Heat oil in a large saucepan over a medium heat. Add onions and cook for about 5 min­utes, stir­ring oc­ca­sion­ally un­til they are ten­der and light golden colour. Add cel­ery, car­rot, potato and beet­root, stir well and cook for another cou­ple of min­utes. Pour in the veg­etable stock, add dill and bay leaf, bring to the boil, then re­duce the heat. Cover and sim­mer for about an hour, un­til all the veg­eta­bles are ten­der. Add 1 tbsp of white grape vine­gar. Re­move the bay leaf and dis­card. Blend the soup with a hand blen­der or in a food pro­ces­sor un­til smooth. Sea­son to taste with salt and pep­per. Serve gar­nished with sour cream and chopped fresh dill.

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