How to cook Polish beetroot soup recipe
Polish beetroot soup recipe Ingredients
For the stock:
1 dessertspoon oil
6 oz (175 g) belly pork, cut into cubes
1 large carrot, cut into chunks
1 medium onion, roughly chopped
1 bay leaf
a handful of parsley stalks
salt and freshly milled black pepper
For the Polish beetroot soup recipe:
1½ lb (700 g) uncooked beetroot, whole but with stalks removed
1 level tablespoon plain flour, mixed to a paste with 1 oz (25 g)
butter
5 fl oz (150 ml) soured cream
2 tablespoons lemon juice
You will also need a large saucepan of about 6 pint (3.5 litre) capacity.
First of all, you need to make a stock: heat the oil in a large saucepan
and, when it's really hot, brown the pieces of pork, carrot and onion,
keeping the heat high so they turn brownish-black at the edges. This
is important because it gives the stock a good flavour.
When you're happy with the colour (after about 6 minutes), add 2 pints
(1.2 litres) water, the bay leaf and parsley stalks, followed by a
good seasoning of salt and freshly milled pepper. As soon as it begins
to simmer, turn the heat down and let it simmer very gently without
a lid for 40 minutes. After that, strain it through a sieve into a
bowl, throw out the stock ingredients and rinse the saucepan to use
again.
While the stock is cooking you can deal with the beetroot. Place it
in another saucepan, add enough boiling water to just cover it, then
add a pinch of salt. Put on a lid and simmer gently for 40 minutes
or until tender when pierced with a skewer. After that, drain off
the water, then cover the beetroot with cold water to cool it down.
As soon as it's cool enough to handle, take off the skin. Now reserve
one beetroot (about 4 oz/110 g) for the garnish and cut the rest into
cubes. Next, transfer it to the saucepan in which you made the stock,
add the stock, bring to simmering point, cover and simmer gently for
20 minutes.
Now, using a draining spoon, transfer the beetroot to a liquidiser
or food processor, put the lid on, switch on the motor and, while
it's running, add the flour and butter paste and the soup stock, followed
by 3 fl oz (75 ml) of soured cream. When it's all blended pour it
back into the saucepan, add the lemon juice, taste to check the seasoning
and re-heat very gently, without letting it come to the boil. Grate
the reserved beetroot on the fine side of the grater. Then serve the
soup in warmed soup bowls, swirl in the remaining soured cream and
scatter the grated beetroot on top as a garnish. For entertaining,
croutons made with black rye bread would be a good addition
Your Polish beetroot soup recipe is ready now
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