Polish Beetroot Soup

For the stock:
1 TBsp olive oil
 6 oz cubed belly pork or pancetta
1 large carrot, cut into chunks
1 medium onion, cut into chunks
1 bay leaf
a handful of parsley stalks
seasoning

For the soup:
1½ lb beetroot, whole but with stalks removed
1 Tsp flour, mixed to a paste with 1 oz (25 g) butter
 3/4 cup sour cream
 2 Tsp lemon juice

Preheat the oven to 375 °F.
Brown the pork, carrot and onion in the olive oil for a about 5 minutes.

Then add 2 pints water, the bay leaf and parsley stalks, and season with salt and pepper. When the stock begins to bubble, turn the heat down very low and simmer without a lid for 40 minutes. Then strain the stock through a sieve into a bowl, discarding the meat, herbs and vegetables. Pour the stock back into the saucepan.

Place the beetroot in a casserole dish and drizzle with olive oil and roast in the preheated oven for about 30-40 minutes, or until it’s cooked. Allow the beetroot to cool, then peel off the skin, and cut into small chunks. Add the chunks to the stock and bring to a simmer, cover and cook for about 20 minutes.  

Spoon the beetroot into a blender or a food processor. Replace the lid, and begin to blitz. Add the flour and butter paste and the soup stock, followed by 1/2 cup of sour cream. You may need to blend the soup in batchers so as not to have a major beetroot mishap! After the mixture has been totally blended pour the soup back into the saucepan. Add the lemon juice, and check the seasoning. Reheat very gently, without letting it come to the boil so that the sour cream doesn’t curdle.
Serve the soup with a little swirl of sour cream!

This soup is absolutely gorgegous and it’s unique flavor puts beetroot back on the map!