A smooth beetroot soup, based on the iconic Eastern European dish. If the soup is too thick once puréed, just add a little more stock.

Preparation Time: 12 minutes
Cooking Time: 2 hours 10 minutes
Serves: 4



Ingredients: • 1 tbsp oil • 1 onion, diced • 500g peeled raw beetroot, roughly cut into 2cm dice • 2 celery stalks, sliced • 600ml chicken or vegetable stock • 1 tsp caraway seeds • 1 tsp sugar • Salt and black pepper • Sugar Garnish: • 6 tbsp crème fraîche • Fresh dill • Toasted garlic bread slices

Method:

1. Heat the oil in a 20cm AGA Stainless Steel Saucepan on the boiling plate or induction on high. Add the onion, beetroot and celery and sauté for about 5 minutes until softened.
2. Stir in the stock, caraway seeds, salt and pepper. Bring to the boil, reduce the heat, cover with lid and simmer for 5 minutes.
3. Continue to simmer the soup for an hour until the beetroot is tender, or place in the oven. CAST OVEN: on the floor grid on the floor of the simmering oven or oven on B1 FAN OVEN: B1/120°C/250°F for around 2 hours, until the beetroot is tender.
4. Purée the soup, season to taste, add a little sugar if desired.
5. Pour into bowls, garnish with crème fraîche and a sprig of fresh dill. Serve with toasted garlic bread slices.