Beetroot and Apple Soup with Caraway

Yes, another beetroot recipe, we have an enormous amount, I cannot even begin to express to you. This is very much more Eastern European than French, though it is not really a Borscht either. It is a vivid purple colour, only enhanced by stirring through cream (Or crème fraiche. When in Rome). I wouldn’t advise messing about with vodka or serving it cold etc. It is a soup to be eaten steaming, preferably with buttered toast on the side. I do promise that the beetroot monopoly here will shortly be broken, but honestly, you’ve never seen so many and they’re each the size of a baby’s head. I make no apology, however, for the preponderance of soup. November is barely around the corner.

Ingredients:

3 x Large Beetroot, cooked (simmer, skins on, 30-40 minutes. Allow to cool, squeeze skins off under running water), peeled and diced

1 x Large White Onion, diced (or 2 red if you prefer a sweeter end result)

2 x Apples, peeled, cored and diced (if you’re using eaters, if you are fortunate enough to have a Bramley to hand, use just one)

3 x Garlic Cloves, minced

750ml Vegetable Stock

Caraway Seeds (1 tsp. If you don’t like the distinctive flavour of caraway I have seen recipes which use Nigella seeds and that strikes me as an excellent shout)

Method:

1)      Sweat your onions in olive oil or butter over a medium heat until translucent. Add your garlic, allow to cook for 2-3 minutes, then add your apples. Allow to sweat together as the apples release their juices.

2)      Briefly toast your caraway seeds or nigella seeds if using over a low heat to release the flavours. Add to your vegetable mixture.

3)      Add your vegetable stock and simmer for 20 minutes.

4)      Allow to cool and blend. Cover the pan with a tea towel as you do so, I beg. (I must stress, go about this with caution. I once re-decorated a siblings kitchen in a brand new rental house with beetroot and all I can say is it is a good job that both white emulsion and younger sisters are forgiving).