Beetroot, potato, onion and soured cream combine in this super simple creamy beetroot soup recipe. To serve, drizzle with a little extra soured cream and some freshly chopped dill.
- 3-4 large beetroot
- 1 large white onion
- 1 potato
- 1 litre vegetable stock
- 100g soured cream
- Small handful freshly chopped dill
- 1 tbsp. red wine vinegar
- 1 tbsp. each butter and oil
- Salt and pepper
Peel the beets, onion and potato. Roughly dice.
Heat the butter and oil together in a large saucepan. Add the onion and fry gently over a low-medium heat for 15 minutes or until golden and softened. Add the beetroot, potato, stock, vinegar and salt and pepper. Cover, bring to the boil, then reduce to a simmer and cook for 30 minutes.
Take off the heat, then blend until smooth. Return to a clean saucepan and add the dill and soured cream. Stir until combined and heated through, but don't bring to the boil.