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.
Ingredients
- 600 ml vegetable stock
- 500 g cooked beetroot
- 100 g sauerkraut
- 4 tbsps chopped dill
- 150 ml sour cream
- a thumb sized piece fresh horseradish
Servings:
Instructions
- 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.
- 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.
- Finally grate about a tsp of horseradish ( to taste) over the surface of each bowl of soup.
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