Couple of weeks ago I bought a new cooking book for myself, “500 Greatest-Ever Vegetarian Recipes” and today I tried it at the first time.
Beetroow kvas, fermented beetroot juice, adds an intense colour and slight tartness. If unavailable, peel and grate 1 beetroot, add 150ml vegetable stock and 10ml lemon juice. Bring to boil, cover and remove from the heat. Leave for 30 minutes. Strain before using.
Tip no 2:
When crushing garlic, chop the clove roughly, sprinkle over a little table salt, then use the flat side of the knife blade to work the salt into the garlic until it is reduced to a fine paste.
- 40g / 3 tbsp butter
- 2 onions, sliced
- 900g raw beetroot, peeled and cut into thick batons
- 2 carrots, cut into thick batons
- 2 celery sticks, cut into thick batons
- 2 garlic cloves, crushed
- 2 tomatoes, peeled, seeded and chopped
- bouguet garni (some herbs tied together)
- 4 whole peppercorns
- 1.2l vegetable stock
- 150ml beetroot kvas (see Cook's tip)
- salt and ground black peppers
- soured cream and snipped fresh chives, to garnish
- Melt the butter in a large pan and cook the onions over a low heat for 5 minutes, stirring occasionally.
- Add the beetroot, carrots and celery and cook for 5 minutes more, stirring occasionally.
- Stir in the garlic and chopped tomatoes and continue to cook, stirring, for 2 minutes more.
- Add the bouquet garni, peppercorns and stock. Bring to the boil, lower the heat, cover and simmer for 1h 15minutes, until all the vegetables are tender. Discard the bouquet garni. Stir in the beetroot kvas and season to taste. Bring to the boil. Ladle into bowls and serve with soured cream sprinkled with chives.