Soups & stews
Scandi beetroot soup
Dark spice, sour lactic notes from the cabbage and yogurt, fresh dill... These are all very Norse notes to play alongside beetroot. Served this way, it is also reminiscent of an Eastern European borscht.
Ingredients
- 2 onions, sliced
- 2 celery sticks, finely diced
- 1.2kg beetroot, peeled and chopped
- 3 garlic cloves, finely chopped
- 1 tsp caraway seeds
- 2 bay leaves
- 1 litre vegetable or chicken stock
- red wine vinegar, to taste
- 100ml soured cream or yogurt
- 4 tbsp sauerkraut, preferably made with red cabbage
- bunch of dill, chopped
- rye bread, to serve
Method
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Step 1
Warm 2 tablespoons of oil in a deep pan. Add the onions, celery and a pinch of salt. Cook gently for 10 minutes, until starting to soften.
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Step 2
Add the beetroot, garlic, caraway and bay. Cook for 2 more minutes.
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Step 3
Tip in the stock. Bring to a simmer, cover and cook for 25 minutes, or until everything is soft and tender.
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Step 4
Remove the bay leaves. Blend the soup until completely smooth - adding a dash of water if it seems too thick.
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Step 5
Taste and tweak with more salt and a dash or two of vinegar, to your liking.
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Step 6
To serve, divide into bowls, stir in a swirl of soured cream and finish with a garnish of sauerkraut and dill. Serve the rye bread on the side.