1kg Beetroot, roughly chopped
450g Carrots, roughly chopped
8 Shallots, roughly chopped
1 stick Celery
2 cloves Garlic, chopped
1 fresh Bay leaves
2 tsp caraway seeds
2 litres beef stock
black pepper
dill
smetana
Method
1. Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a rapid boil.
2. Reduce the heat to a simmer. Add salt and pepper to taste. Cook for about 1 hour or until the vegetables are tender.
3. Remove the bay leaf. Pour the soup into a food processor or blender and liquidise until smooth.
4. Push the soup through a medium sieve set over the saucepan. Check the seasoning.
5. Reheat gently, but do not allow to boil.
450g Carrots, roughly chopped
8 Shallots, roughly chopped
1 stick Celery
2 cloves Garlic, chopped
1 fresh Bay leaves
2 tsp caraway seeds
2 litres beef stock
black pepper
dill
smetana
Method
1. Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a rapid boil.
2. Reduce the heat to a simmer. Add salt and pepper to taste. Cook for about 1 hour or until the vegetables are tender.
3. Remove the bay leaf. Pour the soup into a food processor or blender and liquidise until smooth.
4. Push the soup through a medium sieve set over the saucepan. Check the seasoning.
5. Reheat gently, but do not allow to boil.