Beetroot on its own is sweet and earthy; what turns it into soup is the acid you add. The vinegar balances the flavour and protects the colour as well, because beetroot cooked without acid turns from red to brown. The yoghurt on top is not just decoration, it is the third leg of that balance.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Cook the onion and garlic in butter for 4 minutes.
-
Add the beetroot
Add the diced beetroot and potato, then pour in the hot water and the vinegar.
-
Simmer
Boil for forty-five minutes, until the beetroot mashes with a fork. Beetroot takes far longer than the other vegetables.
-
Blend
Add the salt and blend smooth with a hand blender.
-
Serve
Ladle into bowls, put strained yoghurt in the middle and scatter with dill.
Tips
- Add the vinegar at the start. Cooked without acid, the bright red of beetroot goes dull.
- Wear gloves when you peel beetroot; the colour does not come off your hands easily.
Nutrition
150
kcal
5 g
Protein
7 g
Fat
20 g
Carbs
12 g
Sugar
5 g
Fibre
Values are per serving and approximate.