We've got quite a big beetroot harvest this year so I'm back into beetroot recipes again. This is the fourth beetroot soup I've made and certainly the best so far. The recipe by Delia Smith calls for draining the liquid and discarding the vegetables, but I couldn't bear to waste them all. We did try some of the drained liquid and it was indeed delicious eaten cold as suggested, but then we blended in the vegetables and served it hot.
Raw peeled beetroots - 700 g, chopped
Spring onions - 10, chopped
Garlic - 1 clove, finely chopped
Bay leaf - 1
Parsley - handful, chopped
Water - 1.5 litres
Cucumber - 1, peeled and chopped
Lemon juice - 1 tbsp
Red wine vinegar - 1 tbsp
1) Place the beetroots, spring onions, garlic, bay leaf and parsley in a large pan with the water and bring to the boil. Reduce the heat and simmer for 70 minutes.
2) Add the cucumber to the pan and simmer for a further 15 minutes. Stir in the lemon juice and red wine vinegar.
3) Either strain and serve cold or pour all the liquid and veggies into a blender (remove the bay leaf first), blend and serve hot. Serves 4-6.