Recipe home
Beetroot soup with salami and sage
Ingredients
2½tbsp olive oil
1 medium onion, chopped
1 leek, sliced
1 carrot, chopped
1 celery stick, chopped
450g (1lb) raw beetroot, cubed
1 large potato, cubed
1tbsp tomato purée
1.4 litres (2½ pints) hot beef or vegetable stock
12 pieces thinly sliced salami
About 15g (½oz) sage leaves
150ml (5fl oz) soured cream
Warming, colourful and oh-so-impressive
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Method
1 Heat 2tbsp oil in a pan; gently fry onion, leek, carrot and celery for 20min. Stir in beets, potato and purée. Fry for 2min. Add stock and bring to boil. Cover and simmer for 30-35min until beetroot is tender. Cool, then whiz in batches in a food processor.
2 Fry the salami in the remaining oil for 1-2min until crisp. Add sage leaves and cook for 30sec-1min until crisp. Drain on kitchen paper.
3 Return soup to pan. Add 100ml (3½fl oz) soured cream, season and reheat gently. Serve in warmed bowls with soured cream, salami and sage garnish and breadsticks.
Get ahead...
Make soup to end of step 1. Pour into airtight container and freeze for up to a month. To use, thaw overnight in fridge. Complete recipe from step 2
Comments
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- MAKE THIS YEAR TRULY SPECIAL...
- TRADITIONAL recipes you can trust with veggie options and party cooking
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