I'm trying to buy more fruit and veg from my local Greengrocer's. It's a great little place, where the veg is grown on an allotment just a couple of miles away, so everything is super fresh. Though, this does mean you have to get a bit creative.
The thing I love about beetroot is that at first glance they're so humble, grubby and unassuming. But once you cut them open, they have the most wonderful jewel-like colour.
If this floats your boat, I used this recipe from The Times online. I adapted it slightly by omitting the garlic and instead adding 1/2 tsp ground ginger whilst cooking the onions. This worked really well.
Also it's great served hot or cold-even better cold I think, especially at this time of year, but it has to be chilled not just room temoperature!
Grating the beetroot reduces the required cooking time, but-geez!-it was a laborious process so next time I think I would just chop it. It all gets blended together at the end, so this won't make too much difference.
This is a great health soup. The vibrancy of the beetroot tells you that it's packed full of anti-oxidants, and they are also a great source of Vitamins A and C, fibre and potassium. They are also known for they're significance in maintaining low blood pressure and cholesterol.
It's extremely popular in Poland, especially in Christmas time. But none of my family members do it with apple. I think it must be delicious a litlle bit sugary.
ReplyDeleteThat soup looks gorgeous and I really like your blog to!
ReplyDelete@Kubelek, yes I believe it's loosely based on a borscht! I don't think the apple made it too sweet though, it just cut through the earthiness of the beetroot quite nicely.
ReplyDelete@Pistachio and Rose, thank you very much!
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Where is the recipe?
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