This is my friend Claudia’s recipe and it makes a wonderful change from borscht. Not that there is anything wrong with borscht, it is delicious, but when I think ‘beetroot soup’ borscht usually comes to mind. I just love the taste and texture of this soup especially the intense tarragon flavour – it marries so well with beetroot.
500g beetroot, baked, peeled and moulied or chopped
2 red onions, sliced
1litre chicken stock
3 tablespoons, brown sugar
3 tablespoons red wine vinegar
50ml red wine
8 large French tarragon spigs, leaves only.
Natural yogurt for ice cubes
Add leaves from 4 tarragon sprigs to the yogurt and freeze in ice cube trays until solid.
Melt onions and sugar in a covered pan and sweat for 10-15 minutes. Add the vinegar, the wine and reduce to half the volume. Add stock, beetroot and the rest of the tarragon (leaves only). Bring to the boil. Simmer for 10 minutes. Season, then blend well until smooth. Chill in the refrigerator until cold.
Serve in bowls with a yogurt and tarragon ice cube in the centre of each
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