Beetroot and Kabanos Soup
Seen in the earthy clutches of craggy-faced Russian peasants, and often blamed for kidney failure when your pee turns red the morning after eating, the humble beetroot gets bad press. They don’t look great and after our ‘peepers’ have been spoiled by the supermodels of the vegetable patch, slender asparagus and shiny green peas over the summer, come Autumn it is time for the ugly sisters of produce to be unearthed. The turnips, swede and Beta vulgaris or beetroot of this world. Normally found covered in mud, stunning purple leaves ruthlessly hacked off in the market, or vacuum packed in cellophane like a pair of tight bulls testicles in the supermarket these images do not do this humble root justice. There sweet earthy flavors are a treat on a winters evening and cooked beetroot is a great source of folate that can protect you against high blood pressure, Alzheimer’s and dementia.
Where was I?
Ah yes – admittedly boiling and preparing your beetroot at home will leave your kitchen looking like someone has butchered a baby in your sink but if you’re not squeamish why not try this hearty cheap soup flavored with another eastern block favorite smoked kabanos sausage.
- 4 beetroot
- 50g butter
- one chopped onions
- Salt and freshly ground pepper
- one potato
- 2 liter chicken or vegetable stock (or 850ml stock and 150ml creamy milk)
- One packet of Kabanos Sausage
- Sour cram and chives to garnish.
Wash the beetroot carefully under the cold tap. Don’t scrub, simply rub off any earth with your fingers. Don’t damage the skin or cut the ends or it will bleed its color during cooking.
Add the beetroot to the onions with the stock and drop in the Kabanos and season. Cook on a low heat for one hour.