Beetroot Soup

Ingredients

• 2 whole Large beetroots (Washed and trimmed)
• 2 whole Onions, good-sized (Peeled)
• 1.5 liters Vegetable or Beef Stock (Original suggests water or stock; stock provides better flavor)
• 1 tbsp Cornstarch (Corn-flour) (Used for thickening)
• 2 tbsp Cold water (For mixing with cornstarch)
• 0.25 tsp Dried Thyme (A pinch)
• 2 tbsp Vinegar (Red wine vinegar or apple cider vinegar recommended)
• 1 tbsp Brown Sugar (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1Peel the beetroots and onions. Leave them whole or cut in half if very large.
2. 2Place the peeled beetroots and onions in a large pot. Pour in the stock. Bring to a boil, then reduce heat, cover, and simmer until the beetroots are tender when pierced with a fork.
3. 3Remove the cooked beetroots and onions from the stock (keep the stock in the pot). Finely mince, grate, or mash the vegetables. For a smoother soup, you can blend them.
4. 4Return the minced vegetables to the pot of stock. In a small bowl, mix the cornstarch with the cold water to create a smooth slurry, then stir this into the soup to give it a slight consistency.
5. 5Add the thyme, vinegar, brown sugar, salt, and pepper. Simmer for another 5 minutes to meld the flavors. Taste and adjust vinegar or sugar to achieve a balanced sweet and sour flavor.