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.

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. 

Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered, for 40 depending on their size and age. The beetroot are cooked when the skins rub off easily. 

When cool enough to handle, rub off the skins and chop the beetroot. Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion. Season well, stir, then cover with a lid  turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil.

Add the beetroot to the onions with the stock and drop in the Kabanos and season. Cook on a low heat for one hour.

Remove the cabanas and enjoy as a snack and then purée your soup. Reheat, adding more stock or milk if you like, and adjust the seasoning. Serve garnished with swirls of sour cream and chopped chives.  

This entry was posted on Saturday, February 11th, 2012 at 19:04 and is filed under English Recipes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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