This beetroot soup is quick and easy to prepare, and so very tasty. Earthy and smooth, with a hint of lemon. Ready in 20 minutes, and serves up to six people.
The main thing:
Made by Véronique
Published at 2015-03-11, this recipe is for 6 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 29-09-2023
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Peel and chop the shallots. It doesn't matter how coarsely or finely you chop them, as the soup will be puréed.
Peel the potatoes and cut them into chunks. Squeeze the juice from a lemon and set aside.
Heat a dash of olive oil in a medium saucepan and sauté the shallots for a few minutes. Add the potatoes and beetroot and sauté for a few minutes more.
Add 1 litre of chicken stock and bring to a boil. Let the beetroot soup simmer gently until the shallots have softened.
Purée the soup, then pass it through a fine sieve using a large spoon or ladle, to remove any remaining chunks from the soup. Reheat the beetroot soup and add the lemon juice.
Season with salt, pepper and a little more chicken stock (if needed). Ladle the beetroot soup into 6 deep bowls and garnish with a spoonful of sour cream. Enjoy!