| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 30 |
ml |
Olive oil |
| 1 |
|
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
Caraway seeds |
| 450 |
g |
Raw beetroot; diced |
| 1 |
|
Potato; diced |
| 30 |
ml |
Cider vinegar |
| 900 |
ml |
Vegetable stock |
|
|
Salt & freshly ground black pepper |
|
|
Sour cream or Greek yoghurt to garnish |
INSTRUCTIONS
1. Heat the oil, add the onion and saut. gently, then add the garlic
and caraway seeds. Cook for a further 3 minutes, stirring
occasionally. Add the beetroot, potato, cider vinegar and stock,
cover and simmer for about 1 hour, until the beetroot is tender.
2. Season to taste, allow to cool slightly, and then pur. in a food
processor or blender.
3.Return to the pan, reheat and garnish with a swirl of sour cream or
Greek yoghurt before serving. Accompany with sweet rye bread.
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