Recipe Detail



Preparation | Cooking 40 mins | Serves 4-6

2 large beetroot bulbs (approx. 500g), peeled

2 medium potatoes, (approx.400g), peeled

2 large brown onions, peeled

1 tbs olive oil

2 cloves garlic, peeled and crushed

6 cups chicken stock

3 bay leaves

1 sprig fresh thyme

¼ cup dill, finely chopped

Salt and pepper, to taste

Crusty bread to serve, optional

Horseradish Cream:

1/2 cup sour cream

2 tbs prepared horseradish

STEP 1: Peel and slice beetroot into very thin strips (a little thinner than a matchstick). Cut potatoes into 1.5 cm cubes and finely chop the onions.

STEP 2: Heat oil in a large saucepan and sauté onion gently over a medium heat for 5 minutes, until soft, then add garlic and cook for 2 minutes.

STEP 3: Add beetroot, potato and stock. If the vegetables are not covered, add a little extra water. Add bay leaves, thyme, 2 tablespoon dill, salt and pepper, to taste. Bring to the boil, then reduce heat and gently simmer, partially covered for 30 minutes or until the beetroot is tender.

STEP 4: Remove thyme and bay leaves and adjust seasoning. Ladle warm soup into serving bowls, top a dollop of horseradish cream and sprinkle with remaining dill. Serve with and crusty bread.

STEP 5: To make the horseradish cream, place the mix the sour cream and horseradish cream in a small bowl and mix together.

Bon Appetite...Enjoy :)