This recipe comes from The Mountain Café Cookbook by Kirsten Gilmour. Kirsten runs the popular Mountain Café in Aviemore and the cookbook includes many of recipes from there.
Us Kiwis love beetroot, but this is definitely not a Kiwi soup! This one came from Aggie, a crazy Polish chef-lady who worked for us at the café for eight years. When she made beetroot soup I thought to myself, ‘That will never sell…’ But it flew out of the kitchen pass and the customers raved about it.
1 tablespoon olive oil
1 large onion, roughly chopped
2 Granny Smith apples, cored and chopped with skin on
1 stick celery, chopped
500g beetroot, peeled and cut into equal small even chunks
1200ml vegetable stock (or 2 stock cubes in 1200ml of hot water)
240ml apple juice
freshly ground black pepper
- Heat the oil in a heavy-bottomed soup pan over a medium to high heat and sauté the onion, apple and celery until the onions are translucent and glossy but not coloured.
- Add the beetroot and stir, then add the stock and apple juice while still on the heat.
- Cook on a medium heat with a constant fast simmer for about an hour until the beetroot is tender.
- Blitz until smooth and add a little more hot water or apple juice if the soup is too thick.
- Season with salt and pepper to taste.
• Reheat this as quickly as you can and avoid keeping it hot for too long as you will lose the vibrant purple colour.
• This is lovely served with crisp apple slices and horseradish sour cream.
The Mountain Cafe Cookbook: A Kiwi in the Cairngorms
Published by The Kitchen Press, £20