Potato and Beetroot Soup

    55 minutes

    This soup appears frequently at our table when we are serving guests. I really like the combination of beetroot with mashed potatoes and a bright note from cider vinegar.

    1 person made this

    Serves: 6 

    • 1 kg potatoes, peeled
    • 4-5 beetroots, peeled and diced
    • 2 carrots, diced
    • 1/2 bunch celery, diced
    • 1 celery root (celeraic), diced
    • 1 bay leaves
    • 2 allspice berries
    • 5 peppercorns
    • 1 stock cube
    • salt and pepper, to taste
    • 4 tablespoons apple cider vinegar
    • 4 tablespoons butter
    • 2 onions, diced

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Boil the potatoes in salted water.
    2. In a separate saucepan, place beetroots, carrots, celery, celery root, bay leaf, allspice, peppercorns and stock cube, cover with water and bring to a boil. Simmer until beetroots are tender. Season with salt and pepper.
    3. Add vinegar and simmer until the soup is a bright red colour. Remove from heat.
    4. In a frypan, melt 2 tablespoons butter and fry half the diced onion 5 minutes. Add to soup.
    5. Mash the potatoes with remaining butter and place in bowls. Top with soup and garnish with remaining onion as desired.

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