This soup is traditionally served on Polish Christmas Eve, but is perfect on any cold day as a great comfort food with your favourite bread.
1 Onion chopped
450g beetroot, peeled & sliced (or can use ready cooked beetroot)
2 celery sticks
1/2 red pepper, chopped
115g mushrooms, chopped
1 apple, chopped (I’ve tried all kinds of apple and find granny smith is the best)
2 tbsp Olive oil
1L vegetable stock
1 heaped tsp cumin seeds
1 bay leaf
Juice of 1 lemon
Salt & black pepper to taste
Garnish: 1 sprig dill, sour cream
- Heat oil & butter in a saucepan and add all the chopped veg and apple. Add 45ml of stock and cook until soft
- Stir in cumin seeds and cook for a further 1 minute and then add the remaining stock, bay leaf, salt & pepper.
- Bring the soup to a boil and then cover and simmer for 30mins
- Using a handblender/food processor, take out about 3/4 of the veg with a slotted spoon and whizz until pureed.
- Return the pureed veg back to the pan, check for seasoning and then add the lemon juice.
- Serve with a garnish of dill sprigs and a swirl of sour cream.
This is perfect with your favourite bread or some boiled potatoes.