Soup recipe collection

Asian recipes

Versatile veggie stock

20 minutes

Beans recipes

Butter-bean broth

15 minutes

Prawns and

Cold cucumber soup with prawns and rice vermicelli

25 minutes

Asian recipes

Asian poached-chicken broth

15 minutes

Great value

Flavourburst nectarine-and-tomato gazpacho

Avocado recipes

Quick chicken broth

1 hour

Soup recipes

Pea tendril soup

10 minutes

Cauliflower recipes

Whole roasted cauliflower soup

1 hour

Chilli recipes

Balsamic, chilli, tomato and red pepper soup

15 minutes

Chickpea recipes

Parsnip soup with sour cream and spiced crunchy chickpeas

1 hour

Asian recipes

Potato-and-coconut soup

20 minutes

Iced borscht with hot potatoes and sour cream

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

8 medium beetroot
1 T salt
8 cups water
50 g sugar
1/3 cup strained fresh lemon juice
Fresh cream, for serving
Hot boiled potatoes, for serving

Method

Wash the beetroot very well but don’t peel them. Trim the stalks, leaving about 5 cm, and leave on the tails so that the beetroot won’t bleed.
Place in a saucepan with the salt and water. Bring to the boil, reduce the heat and cook, covered, for 1 hour or until tender. Remove the beetroot and strain the liquid.
Stir in the sugar and lemon juice. Taste for sweet-sour balance, adding more sugar or more lemon juice if necessary. If serving in glasses, add a shot of cream but use the beetroot for a salad. If serving in bowls, stir in some peeled, grated beetroot.
Either way, serve well chilled. Pass around the cream and potatoes at the table.

This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.

TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).

Spinach lasagne

Chicken in tomato sauce

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Versatile veggie stock

Butter-bean broth

Cold cucumber soup with prawns and rice vermicelli

Asian poached-chicken broth

Flavourburst nectarine-and-tomato gazpacho

Quick chicken broth

Pea tendril soup

Whole roasted cauliflower soup

Balsamic, chilli, tomato and red pepper soup

Parsnip soup with sour cream and spiced crunchy chickpeas

Potato-and-coconut soup

Iced borscht with hot potatoes and sour cream

Iced borscht with hot potatoes and sour cream

Ingredients

Method