Beetroot & Champagne Soup


I was never a fan of beetroot - that shredded pickled stuff that tried to pass as a salad at braais and even the Sunday roast!

Then I tasted baby beets roasted in olive oil and garlic and have never looked back (although you can keep the pickled stuff)

Borscht is the rugged farmhouse soup that most people know, and it is a wonderful dish to warm you up on cold Winter days.

Beetroot and Champagne soup is far gentler and definitely more sophisticated

As you know, beetroot has a strong earthy flavour so, if we want to taste the champagne, we really need to subdue the taste a bit.

That is where the raspberries come in. The tangy sweetness is just what is needed to soften the beetroot flavour, and they have the added benefit of being the right colour!

Don’t serve this with bread or you miss the flavours, but a couple of Parmesan crisps are delicious.

Let's get to the recipe..........

Ingredients

3 medium beetroots, cooked and roughly chopped

1 small red onion, finely chopped

90g fresh raspberries

1 Tbsp white sugar

1 tsp red wine vinegar

600ml vegetable stock

4 Tbsp champagne or sparkling wine

Fresh micro-greens to serve

  • Place the beetroot, onion, raspberries and sugar in a pot and heat gently for 10 minutes

  • Add the vinegar, bring to the boil and cook until it reduces by half

  • Add the stock, bring to the boil, cover and cook for 30 minutes

  • Remove from the heat and blend until smooth

  • Add the champagne, season lightly sprinkle with micro greens and serve

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PARMESAN CRISPS

Ingredients

1 cup freshly grated Parmesan cheese

Instructions

  • Preheat the oven to 200°C

  • Line a baking tray with baking paper

  • Spoon heaped teaspoons of grated Parmesan onto the baking tray, leaving space between them

  • Flatten each mound into a thin circle

  • Bake for 4–7 minutes, or until golden and bubbly.

  • Watch closely as they burn quickly.

  • Remove from the oven

  • Allow to cook before removing from the baking tray

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