Bloody tasty Beetroot-Tomato Soup
Beetroot Tomato Soup Mmmm can you feel the heat? Love is in the air! Whether you‘re a person who celebrates Valentine’s Day or not, this recipe is a lovely dish and should definitely be tried. I find more recently that people are...
Mmmm can you feel the heat? Love is in the air!
Whether you‘re a person who celebrates Valentine’s Day or not, this recipe is a lovely dish and should definitely be tried. I find more recently that people are posting on social media that this holiday has become very commercialized, but it is what you make it. Critics say “One should show their love everyday not just on the 14th of February.“ but do we? Then again, if we took time out of everyday to buy flowers, candy or even go out for a fancy dinner, it wouldn’t be special anymore. It’s like having your relatives over everyday, cooking a turkey, snapping crackers at the table and having a gift for your family and friends and declaring that everyday is a media-created Christmas feast and not special from the other 365 days in the year.
I’m not in a special relationship at the moment for this Valentine’s Day but I always buy a gift for the ones I love; it makes them happy and I get to buy chocolates because I simply can’t leave a store without some. You must admit, they‘re everywhere, special point of sale displays, limited editions, everything is red, pink, fluffy, heart-shaped... And that´s where the so called commercial, media-created Valentine´s Day can be found.
Now during Valentine prep, you’ll find recipes containing chocolate, strawberries, heart-shaped pancakes, heart-shaped breads, heart-shapes potatoes. Simply put, everything that has a tiny chance to be heart-shaped, is heart-shaped!
SO WHAT IS THE CONNECTION THIS SOUP HAS TO LOVE?
First it’s colour; a deep BURGUNDY RED COLOUR, beetroot even underlines the tint of the tomatoes turning them into shadows of red wine. The second reason lies deep inside as did you know that in Ancient Rome beetroot was declared to be an aphrodisiac? Well here we go! Use it wisely with just the right ratio of beet to tomatoe. Smooth the passion with a spoonful of sour cream. This should be your starter (still an amazing appetizer) and leave the best part for dessert.
Martina with love
- 350g Beetroot
- Sunflower oil
- 4 cloves of garlic
- 1 large onion
- 400g of canned tomatoes
- Sour cream to serve
- Boil an unpeeled beetroot for about 1 hour until tender inside.
- Let cool and peel. Grate the peeled beetroot into thin slices.
- Chop onion and 2 cloves of garlic, sauté on some sunflower oil in a pot on a medium heat until tender.
- Add grated beetroot and season with some salt and sauté for about 5 minutes so that the flavours develop well.
- Add the can of tomatoes and stir. Allow to boil for about 15 minutes.
- Remove from heat and blend into a smooth texture, adding water or broth to reach the desired texture. I like it to be rich and rather thicker and creamy.
- Return to the heat and cook for additional 10 minutes. The small particles of beetroot that didn´t manage to blend the first time, should now have turned soft.
- Blend for the second time.
- SERVE topped with sour cream and sprinkled with thyme.
P.S. Don´t forget to light a candle ;)
Sour cream ...smoothens and tenderizes ... but...
- Before adding to any hot liquid, bring sour cream to a room temperature.
- Also when you use it to thicken sauces remove the pan from the heat and let cool a little otherwise the sour cream would curdle immediately.
- Thought about freezing some spare sour cream? Not a good idea as it separates after thawing.
- Food and Drug Administration standards set the butterfat content at not less than 18 percent for products labeled as sour cream.
- Light varieties, made out of half-and-half (10.5 percent butterfat) are also available in stores
- For those who are alergic to diary producst there is a smart substitute - Soy sour cream