Recipe from Keith Floyd Asplashanddash. This soup will delight you with its bright, sour-sweet taste and original combination of ingredients.
It can be served either cold or hot. Which makes it versatile for any season. It’s both refreshing in the summer and a super healthy, vitamin-rich, immune-boosting dish for fall and winter. And don’t be afraid of the sherry in the mix. During cooking, all the alcohol will evaporate, leaving behind only a light wine aroma and sourness.
By the way, the original recipe does not say this, but instead of boiled beets, you can use baked beets. So the taste of the soup will be richer and more flavorful.
⏱ Cooking time — 65 minutes overall. Includes 40 minutes of preparation and cooking + 25 minutes unattended.
🥣 Ingredients
🍽 For 4 servings:
- 1 onion
- 750 g (1,7 lb) of beetroot (boiled, peeled and cut into large pieces)
- 2 potatoes (medium size)
- 1.2 l vegetable stock
- 300 ml (1,3 cups) of dry sherry
- 4-5 oranges (or 300 ml (1,3 cups) of fresh orange juice)
- 30 g (1,1 oz) of butter
- salt, black pepper
🔪Step by step Directions
Take 2 medium potatoes, peel and rinse under running water. Cut in half and each half in four pieces.
Transfer to a deep bowl, in which prepared 750 g (1,7 lb) of beetroot – boiled, peeled and cut into large pieces.
Cut 1 large onion into small cubes. To do this, cut off the top side of the onion, cut it into two pieces and peel the husks.
Make several cuts in each half of the onion from the tail to the spine, do not cut all the way through, the spine will hold the cut onion together so that it does not disintegrate into separate pieces. Now cut the onion deep down, keeping the knife parallel to the board, also not cutting all the way through and cut into small cubes.
Squeeze four or five oranges and squeeze the juice out of them. You should get 300 ml (1,3 cups) of juice. Larger, juicier oranges may need less.
Leave 1 or 2 orange peels to grate the zest from them later.
Put a large saucepan on the stove, melt 30 g (1,1 oz) of butter in it.
Add chopped onions and cook over medium heat until soft, 7-8 minutes, stirring occasionally.
Add the prepared beets and potatoes to the pot and stir.
Pour in 1.2 liters of vegetable broth (see recipe here), 300 ml (1,3 cups) of sherry and 300 ml (1,3 cups) of orange juice (pass it through a sieve to avoid pips).
Stir the contents of the pot well and bring it to a boil, turn down the heat to minimum, cover and cook for 30-40 minutes.
Remove from the heat and let stand for 10 minutes.
Pour the soup into the bowl of a blender and whisk until smooth, or do the same with an immersion blender directly in the pot.
Serve garnished with orange peel grated on a fine grater.
Orange and Beetroot Soup
Ingredients
- 1 onion
- 750 g beetroot (boiled, peeled and cut into large pieces)
- 2 potatoes (medium size)
- 1,2 l vegetable stock
- 300 ml dry sherry
- 4-5 oranges (or 300 ml of fresh orange juice)
- 30 g butter
- salt
- black pepper
Instructions
- Cut the potatoes in half and each half into 4 pieces.
- Cut the onion into small cubes.
- Squeeze the juice from the oranges, so that you get 300 ml. Leave 1 or 2 orange peels to peel later.
- In a large saucepan melt the butter. Add the onions and cook over medium heat until soft, 7-8 minutes. Add beetroot and potatoes, stir to combine.
- Pour in vegetable broth, sherry and orange juice (pass through a sieve to keep pips out). Bring to a boil, reduce heat to low, cover and cook for 30-40 minutes.
- Remove from heat and let stand for 10 minutes. Pour soup into a blender and whisk until smooth, or do the same with an immersion blender.
- Serve garnished with orange zest.
