Deep Red & Earthy Beetroot Soup for the Soul

Packed with fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. 

Beetroot has been associated with numerous health benefits, including improved blood flow and lowered blood pressure!

Freshen up this summer with our twist on the traditional Polish Chlodnik, the we-will-never-forget, Cold Beetroot Soup!

• 6-8 medium beetroots
• 4 cups good quality chicken broth
• 1/2 T salt, plus extra to season
• 2 T sugar
• 2 T apple cider vinegar
• freshly ground black pepper, to season

For serving:

• thick plain yoghurt
• chopped cucumber
• chopped fresh dill
• grated apple
• thinly sliced radishes
• chopped or sliced hard-boiled egg (totally optional) 

Give your beetroots a good wash, but don't peel them. Trim the stalks but leave them attached! 

STEP 1: Wrap the beets in aluminum foil and bake at (200°C) for about 45 minutes to 1 hour 30 and are easily pierced with a fork.

STEP 2: When done, unwrap them and set aside until cool enough to handle. Peel the beets, cut them into quarters, and then into 5mm slices.

STEP 3: Add the beets, chicken broth and vinegar into a medium pot. Bring to boil then reduce the heat to low and simmer for 15 minutes.

.STEP 4: Take the pot off the heat. Add sugar and season the soup with salt and pepper.

Add chopped cucumber, radish slices, grated apple and a handful of freshly chopped dill.

Chill! 

Top with a good dollop of plain yoghurt and sliced boiled egg. 

Tip: Don't throw away your beet leaves! Beetroot leaves can also be thinly sliced and mixed into a salad, just like one would chard or spinach, packed with goodness! 

Want to grow your own? Learn from the best at our friends at Farmers weekly!