Beetroot Soup

3 large or 5 medium-sized beetroot, boiled or roasted (preferred method)

2 Tbsp butter

2 Tbsp olive oil
1 onion, finely chopped
3 medium-sized potatoes, chopped into chunks
6 rashers of bacon, fried, cooled and cut up roughly
salt and pepper to taste
2 to 3 C chicken or vegetable stock (or more to achieve the desired texture)
1/2 C light cream (optional)

To serve:

6 Tbsp sour cream or crème fraîche 

2 Tbsp chives, chopped

Option 1 (roasted beets)
Blended Soup
Preheat the oven to 350°.
Wash the beetroot, but don't peel them! Wrap them in foil, and roast them in the oven for about 1 1/2 hours until they are cooked and the skin begins to loosen up. When they're ready let them to cool in the foil packets for about 30 minutes, and then chop them roughly and set aside.
Melt the butter in a large Dutch over a medium-low heat. When it begins to foam, add the olive oil and add the chopped onion. Season and cook gently for about 10 minutes before adding the cooked bacon.
Add the chopped roasted beets, chopped potatoes and chicken stock, and cook for about 20 minutes until the potatoes are cooked through.
Blend the soup in batches so that it has a smooth, velvety texture. 
Reheat slowly, adding a little more stock if you like. Check the seasoning, and with the heat down low drizzle in some cream. 
Serve with a little dollop of sour cream and chopped chives.

Option 2 (boiled beets)
Chunky Soup
Chop the beets and boil them for about 30 minutes until cooked through. Remember to reserve the cooking water!
Melt the butter in a large Dutch over a medium-low heat. When it begins to foam, add the olive oil and add the chopped onion. Season and cook gently for about 10 minutes before adding the cooked bacon, chopped potatoes, boiled beets, and the water you cooked them in. Let the soup cook gently for about 30 minutes. 
Check the seasoning, and drizzle in a splash of cream if you like.
Serve with a little dollop of sour cream.

Both versions of this soup are super scrumptious. Beets are so sweet and have that lovely earthy flavor. Be sure to wear an apron though!

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!