Beetroot, Sauerkraut and Dill Soup (2)

Another soup from ” Greenfeast: autumn, winter” by Nigel Slater. I have also seen a version of this recipe where pork meatballs are added to the soup. You can use any stock you like fpr this soup- homemade, readymade from a supermarket or made up from bouillion powder.

Beetroot, Sauerkraut and Dill Soup (2)
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Beetroot, Sauerkraut and Dill Soup (2)
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring the stock to the boil in a large saucepan. Put the beetroot in the bowl of a food processor and process to a coarse paste. Add the beetroot to the stock and season generously with black pepper and a little salt.
  2. Mix the sauerkraut with the dill. Ladle the beetroot and stock into deep bowls. Divide the sauerkraut between them, then spoon over the soured cream.
  3. Finally grate about a tsp of horseradish ( to taste) over the surface of each bowl of soup.
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