Thursday, January 12, 2012

Borsjtj - Russian Beetroot Soup With A Garlic & Lime Yoghurt

It looks lumpy and I apologise for that (!) but I promise you that it is delicious. I have never made Borsjtj before. Is it because of the colour, the fact that I am not Russian, or that I can barely pronounce let alone spell the name Borsjtj. Either way it has now become a new favourite of mine. Eating beetroots simply boiled with butter and sea salt does not go well with detox January so I thought that this soup will do the trick instead. The soup shows here with thyme, which works very well, but the garlic yoghurt is an absolute must here. 

Borsjtj - Russian Beetroot Soup With A Garlic & Lime Yoghurt
500g/4 medium sized beetroots, shredded
1 carrot, shredded
1 medium sized yellow onion, roughly chopped
1 medium sized red onion, roughly chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
500ml beef stock, heated
Butter or rapeseed oil

2dl/200ml runny natural yoghurt
1 garlic clove, crushed
1/2 lime, juice

Gently soften onions, celery, and garlic in some butter or rapeseed oil using a large saute pot or larger pan with a lid. Once soften, add the shredded beetroots and carrot. Allow to heat up while stirring occasionally for approximately 5min. Add the heated beef stock, bring to the boil, lower the heat and allow to simmer for 20min.

In the meantime, combine the yoghurt, garlic and lime in a small bowl and set aside.

Complete the soup by mixing it with a hand mixer or in a blender. Serve hot with the yoghurt and some sourdough or rye bread.

HEALTH BENEFITS of Beetroot: Beetroot, due the pigment in the colour, can provide a very high amount of antioxidants to your body. It contain a good amount of the B-vitamin folate, which is important for normal tissue growth and a healthy heart. Beetroots are low in calories and can be enjoyed both cooked and raw.  

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