Potato and Beetroot Soup
(1)
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.
Lilla
1 person made this
Ingredients
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
Directions
Preparation:15min ›
Cook:40min ›
Ready in:55min
- Boil the potatoes in salted water.
- 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.
- Add vinegar and simmer until the soup is a bright red colour. Remove from heat.
- In a frypan, melt 2 tablespoons butter and fry half the diced onion 5 minutes. Add to soup.
- Mash the potatoes with remaining butter and place in bowls. Top with soup and garnish with remaining onion as desired.
