Recipes

Cold Beetroot Soup

Serves 4:

Ingredients

300grams (3 medium) beetroot
500ml vegetable stock
100grams (1 medium) brushed potato
1 small Lebanese cucumber
2 small eschallots (small French onions)
250ml natural yoghurt
½ to 1 lemon, juiced, to taste
Salt and white pepper, to taste
60ml crème fraiche
1.5 Tbsp chives, very finely chopped
1-2 cm piece of fresh horseradish

Method

1. Using gloves, peel and coarsely grate the beetroot. Peel and chop the potatoes. Place in a pot with the vegetable stock and cook until tender, then chill.

2. Peel and roughly chop eschallots, chop cucumber and place in a blender with the cooled beetroot mix and yoghurt.

Blend until smooth and season to taste with salt and pepper, and add as much lemon juice as you like. Top with water to make 1.2 Litres and mix.

4. Pour into bowls, top with a dollop of crème fraiche, chopped chives and finely grate horseradish over the top.

Notes

Tip:

If you can't find fresh horseradish, use "eksal" or "krakus" brand preserved horseradish, available in the international or kosher section of your supermarket, or at any Polish or Russian deli. Blend the preserved horseradish with the ingredients in step 2.