f the vegetables, except one beetroot, into strips.
Heat the
Prepare potatoes to boil and boil them before you start your soup.
Cut beetroot into long slices then cucumbers into small peaces and bunch of dills into very small peaces.
Boil eggs into water about 7 minute.
Cut each egg into 12 peaces.
All cut ingredients put into pot and add a little bit of salt.
Mix everything and add buttermilk and then mix again.
And you can eat it.
This soup you also can eat fresh mashed potatoes.
Skanaus!
day.).
2. FINISH SOUP Remove bones from slow cooker
For the soup: put the beetroot, carrots, parsley roots, celery and
o taste.
Place the beetroot in a grilling or roasting
auce.
Meanwhile, dice the beetroot, potato and carrot.
When
Peel beetroot and chop roughly. Process both beetroot and onions in batches until very finely chopped.
Combine the beetroot and onion mixture with the sugar, salt, allspice and 1 1/2 cups of the vinegar in a large saucepan, bring mixture to boil, boil, uncovered, for 30 minutes.
Blend flour with the remaining vinegar and add to the beetroot mixture, stir over medium heat until the mixture boils and thickens.
Pour into hot sterilized jars and seal when cold.
llow to cool. Prepare the beetroot by trimming and washing the
ups coconut milk into the soup then blend using an immersion
lices.
To boil fresh beetroot, the roots are placed in
Peel the beetroot and chop into small chunks.
he leaves and stems of beetroot, leaving 2-3 cm stem
oconut milk into the hot soup then puree with handheld blender
Heat oil in a large saucepan and saute onions. Add remaining vegetables, saute briefly, and then season with salt, pepper and cumin. Pour in stock, bring to a boil, cover and simmer for 25-30 mins.
Season soup with salt, pepper and red wine vinegar. Garnish with dill and serve.
Preheat oven to 200c. Put salt, white peppercorns, cardamom seeds, coriander seeds and chilli flakes in a mortar. Using a pestle, grind ingredients well.
Cut beetroot into wedges or thick slices, peel if desired. Put in a large roasting pan. Add the oil and toss to coat. Sprinkle the spice mixture over the beetroot. Bake for 40-45 minute or until tender. Serve.
njoy.
Like most chili recipes, this one tastes better the
Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
Butter the bread on one side only. Cover the butter on one slice with the peanut butter and top with the sliced beetroot. Place the second slice of bread on top (buttered side down) and transfer the sandwich to the toaster. Close the lid and cook for 3 minutes until crisp and golden.
Gently saute onion in olive oil til soft.
Add rice and fry for about 3 minutes til coated.
Add beetroot and 1 cup of stock.
stir until stock is almost absorbed,then add another splash of stock and stir til absorbed again,carry on adding stock and stirring til rice swells and softens and the rissotto is nice and creamy.
Season to taste with the salt ,pepper and cumin and add the Parmesan if liked.
cook beetroots in boiling water for about 20 mins until soft, cool then peel.
place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
pour into bowl and stir in the gound walnuts.
In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
dvance or used for other recipes calling for vegetable broth or