I cound hardly contain my excitement when I stumbled upon a young beetroot leaves only salad mix at Sydney Fish Market’s Wasterside Fruit Connection green grocer. I picked up a pack along with a bunch of young beetroot, and finally, my craving for a young beetroot soup could be satisfied.
The allure of crimson in the soup – a traditional spring offering across most of Eastern Europe, is matched by the intense flavour of beets and a playful sweet and sour taste. Perhaps because of its peasant origins, the recipe lets nothing go to waste. You get to use the lot: the root, the stems and the greens.
Thickened with a dollop of cream, the soup can be served 2 ways and the following recipe allows for you to try both. Firstly, it can be served more like a hearty winter stew, showcasing all the gorgeous vegetables and greens. The other option is to serve just the broth – a version much preferred during warmer months. Both go well with a side of hard boiled egg or young boiled potato sprinkled with dill.
Being a great fan of the beetroot and goat’s cheese combo, I like to crumble some goat’s cheese feta into either of the versions and in addition to the other toppings. Lastly, to lift the soup a little further I added a good splash of apple cider vinegar. Yum!