No longer necessary to be a pre-Revolutionary Russian peasant to appreciate this sustaining soup!
12 ounces of whole Beetroot
2 large, peeled Carrots
1 tablespoon of Vegetable Oil
4 ounces of Bacon
1 large, peeled, finely chopped Onion
3 sticks of Celery
2.5 pints of Stock
1 tablespoon of Vinegar
8 ounces of Tomatoes
1 dollop of Sour Cream
Wash beetroot. Break off leaves. Separate stalks & ribs. Finely chop both. Peel beetroot and cut into long matches. Do same with carrots and celery.
Heat oil in large, heavy saucepan. Fry bacon until fat runs. Add beetroot, carrot, onion & celery. Stir over low heat until fat absorbed.
Add stock & vinegar. Stir well and season. Bring to boil and simmer, uncovered, 30 mins.
Blanch (boil 3 mins) and skin tomatoes. Quarter them and remove cores & seeds. Sieve or puree. Add to soup with beetroot leaves & stalks.
Simmer further 15 mins or until beetroot tender. Serve very hot with a swirl of cream in each bowl.
From Reader's Digest Farmhouse Cookery
Last edited on Saturday 3 April 2021