Says Roving Chef, Alex: “This vibrant soup has its roots in Eastern Europe and Russia, and one of the first soups I ever made as a child. I didn’t know how to use the food processor at the time and switched it on without the lid on. I only did that once!”
Ingredients
To garnish
Method
- In a large saucepan, sauté the onion for 5 minutes, then add the garlic and celery. Continue to cook for 5 minutes.
- Add the remaining ingredients, bring to the boil and then simmer for 40 minutes. Stir your soup from time to time to prevent it from sticking to the base. When the beetroot is cooked, remove one of the pieces, chop and set aside.
- Use a hand blender to create a smooth soup. Season as required and garnish each serving with a spoonful of crème fraiche, chopped beetroot and a little fresh dill.
Chef’s Tip: Fresh beetroot can be roasted the day before if you have the oven on. This will speed things up when you make the soup. You can swap the dried split peas for a tin of cooked chickpeas, or any other pulse you have in. Try adding peppers, tomatoes, leeks or potatoes – really whatever you have to hand.
Serve with homemade soda bread.
For more great ‘Soups and Sandwiches’, click here.
