A corking soup to get the circulation going during the cold winter months. I added the vodka thinking it would add extra peppiness to the soup and indeed it does but leave it out if you are not a boozer or if cooking for children. I like the tangy quality that goat’s milk yogurt brings to the soup but crème fraiche is very acceptable too. If you want to avoid bright pink hands wear what Nigella calls CSI gloves when peeling and cutting up the beetroot.
- 2 tablespoons rapeseed or sunflower oil
- 2 red onions, peeled and finely chopped
- 1kg raw beetroot, peeled and finely chopped
- 2 potatoes, about 200g, peeled and roughly chopped
- 70g piece root ginger, peeled and finely chopped
- 1.2 litres chicken or vegetable stock
- 4 tablespoons vodka
- 100ml goat’s milk yogurt or crème fraiche
- Heat the oil in a large saucepan and add the onions. Cook over a moderate heat for 5 minutes then add the beetroot, potatoes and ginger. Cook for a further 15 minutes, stirring regularly.
- Pour in the stock and bring to the boil. Turn the heat down and simmer the soup for about 35 minutes or until the beetroot is tender. Leave to cool a little before liquidizing. Taste and season with salt and ground black pepper. To serve, bring the soup to the boil and stir in the vodka. Pour into soup bowls and stir in a heaped spoonful of yogurt or crème fraiche.