Made by Véronique
Published at 2015-03-11, this recipe is for 6 persons persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2024-07-31
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!
Tip: take a look at some of our other delicious soup recipes, including one for Borscht, a beetroot soup from Ukraine.
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