The inclusions (and omissions) suggested to the classic beetroot broth here take this soup from Kiev by way of Kefalonia. But they are an interesting twist and the lighter flavours present the challenge of getting the balance perfectly right no single flavour should dominate. Master that and you will be rewarded.
Ingredients
- 1 lb 2 oz [500 g] beetroot [beet] (try and get them all roughly the same size so they cook evenly I used 5, about 100 g [3½oz] each)
- 2 Tbsp olive oil
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stick, finely diced
- 1 large garlic clove, finely chopped
- 5 cups [1.2 litres] good beef stock, preferably homemade
- ½ (3 Tbsp) freshly squeezed orange juice
- 1 tsp finely grated orange zest
- 2 Tbsp finely chopped fresh oregano, plus optional extra to serve
- 1 oz [30 g] black olives, finely sliced
- sea salt and freshly ground black pepper
How to Make It
- Preheat the oven to 180°C fan (350°F) Gas 4.
- Wrap the beetroots in kitchen foil together and place on a baking sheet. Bake for 1 hour, or until tender. Once cooked, rub the skins away they should slip off easily and grate the beetroots, discarding the stalks.
- Heat the oil in a large saucepan set over low heat and add the onion, carrot, celery and garlic. Sauté very gently for about 15 minutes, or until everything is well softened and the onions are translucent.
- Add the stock and bring to the boil, then lower the heat so the liquid is just simmering and add the orange juice and zest, oregano, olives and grated beetroot. Heat through for a few minutes until everything is warm, then season really well with salt and pepper.
- Ladle into bowls and top with a sprinkle more oregano to serve, if you like.
