This recipe is an easy variation of the Eastern European variation. It is usually made with beef broth or stock but with a garden full of veggies we can’t go past using our rich vegetable stock!
Fresh from the garden: onion, thyme, chives, beetroot
Recipe source: Melissa, kitchen specialist at Bondi PS
Equipment:
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Ingredients:
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What to do:
- Peel and chop the onion. Peel and squeeze the garlic through the press.
- Wash the chives and lay out on a piece of kitchen paper to dry, then snip or chop finely. Wash and dry the thyme and pick the leaves, then chop finely.
- Wash and peel the beetroot. Chop into 1cm cubes or grate.
- Warm olive oil in the stockpot over medium heat. Stir in the onions and garlic and cook until soft but not browned, about 5 minutes. Stir in chopped & grated beetroot and the chopped thyme and cook for 1 minute.
- Stir in tomatoes and stock and season with salt and pepper. Bring to the boil and then cover and simmer until the beetroot is tender, about 20 minutes. Remove from heat and allow to cool slightly.
- Whizz the soup with the stick blender, stirring to get all the solids mixed in. Check the seasoning, then ladle into bowls and garnish with a swirl of the crème fraiche or sour cream and sprinkle of chives.
Notes: What other dishes have their original names in a different language?
The Bondi Cook 