Scottish Beetroot Soup

Ingredients

In this Scottish adaptation, the Italian Bieta in brodo is transformed into a hearty beetroot soup. The original dish typically features Swiss chard in a clear broth, while the Scottish version focuses on the earthy flavors of beetroot. Scottish cuisine often incorporates local ingredients and spices, so this recipe includes Scottish herbs and spices to enhance the flavors. Additionally, the Scottish version adds a touch of cream for richness and a velvety texture. We alse have the original recipe for Bieta in brodo, so you can check it out.

• 500g (1 lb) beetroot, peeled and diced 500g (1 lb) beetroot, peeled and diced
• 2 medium carrots, peeled and diced 2 medium carrots, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 liter (4 cups) vegetable stock 1 liter (4 cups) vegetable stock
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• 120ml (1/2 cup) heavy cream 120ml (1/2 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 20g, 12g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced beetroot and carrots to the pot, and cook for a few minutes until they start to soften.
3. 3.
   Pour in the vegetable stock, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
4. 4.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Scottish Beetroot Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beetroot — Make sure to wear gloves while handling and peeling the beetroot to avoid staining your hands. You can also roast the beetroot before adding it to the soup for a deeper flavor.
• Dried thyme and rosemary — If you prefer a stronger herbal flavor, you can increase the amount of dried thyme and rosemary in the recipe.

Tips & Tricks

• For a creamier texture, you can blend half of the soup and leave the other half chunky.
• Serve the soup with a dollop of sour cream or crème fraîche for added richness.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Garnish the soup with toasted pumpkin seeds or croutons for added crunch.
• This soup tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Scottish Beetroot Soup as a starter or a main course. Accompany it with crusty bread or oatcakes for a complete meal. This soup pairs well with a side of Scottish smoked salmon or a simple green salad.

Presentation advice

To enhance the presentation, drizzle a swirl of cream on top of the soup and sprinkle some fresh parsley or chives. Serve the soup in individual bowls or in a large tureen for a family-style gathering.