Beetroot Soup

Name: 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)

A sweet and sour beetroot soup adapted for the German palate, featuring tender minced beets and onions in a savory stock, finished with vinegar, brown sugar, and thyme.

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

1Peel the beetroots and onions. Leave them whole or cut in half if very large.
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.
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.
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.
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.