Although it is simplicity personified, beet soup always screams of effort. Maybe it’s the color, or the rich ruby earthiness of it. To me, it’s Norway in a bowl.
- 6 medium-sized beets, washed but not peeled
- 5 scallions, white parts only
- Olive oil
- 6 cups of vegetable or chicken stock
- A shot of vodka
- Juice of ½ a lemon
- 2 tablespoons of creme fraiche, plus extra to serve
- Salt and pepper
- A good handful of fresh dill, chopped
- Chopped hard-boiled egg, to serve (optional)
Wash and trim the stalky bits from the beets.
Sweat the scallions in a pan with some olive oil on a low heat until they are translucent. Then add the stock to the scallions and leave on a low heat to warm.
In another pan, cover the beets with water, bring to the boil, then reduce the heat and simmer for about 30 minutes until the beets are tender. Drain, and when cool enough to handle peel off the skins and cut the beets into rough chunks.
Put the beets in a blender with the scallion stock and puree until smooth. Add the shot of vodka, lemon juice and creme fraiche, season and give the mixture another whizz in the blender.
You can serve this hot or cold. Either way, serve with the chopped dill on top, a swirl more of creme fraiche and some chopped hard-boiled egg if you feel like it.
Nutritional information is based on 1/8 teaspoon added salt per serving, 1 tablespoon of olive oil to saute the scallions, and does not include optional chopped hard-boiled eggs.