TRY this delicious recipe for beetroot soup sent in by Anita Ward of Warracknabeal in Victoria.
BEETROOT SOUP
- 4 or 5 fresh beetroot
- 2 tbspns white vinegar
- 1 tspn brown sugar
- knob butter
- dash olive oil
- 1 leek or 1 brown onion
- 2 rashers kaiserfleisch (or bacon)
- 4 cups chicken stock
- salt and pepper to taste
- shavings of gruyere cheese
Boil beetroot in water for 30 minutes with the vinegar and brown sugar, until tender.
Reserve 2 cups of the beetroot water. Peel the beetroot and slice into 1cm cubes.
In a saucepan heat the butter and oil. Finely slice the leek and saute until soft, add kaiserfleisch and saute for a further two minutes. Add beetroot, stock and beetroot water. Salt and pepper to taste.
Simmer for 20-30 minutes. Serve in a bowl.
