6 small raw beetroot, about I kg (2l/4 lb), peeled
2 medium onions, skinned and chopped
1.1 litres (2 pints) beef stock
salt and pepper
30 ml (2 tbsp) lemon juice
90 ml (6 tbsp) dry sherry
150 ml (1/4 pint) soured cream
snipped fresh chives, to garnish
1.Grate the beetroot directly into a 2.8 litre (5 pint) ovenproof glass bowl. Add the onions, stock, salt and pepper. Three-quarters cover the bowl with cling film and microwave on HIGH for 20-25 minutes until the beetroot and onions are very tender, stirring frequently.
2. Strain, discard the vegetables and add the lemon juice and sherry to the liquid. Adjust the seasoning. Serve either hot or chill in the refrigerator for at least 2 hours and serve cold. Serve garnished with a whirl of soured cream and a sprinkling of snipped chives.
Serves 4.
October 20, 2011 в 05:51
my favorite dish