Starters & Light meals
Beetroot and orange soup
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Wine/Spirit Pairing
Woolworths Rosé 2004 (Villiera)
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 punnet (500g) cooked beetroot
- 2 cups pure orange juice
- 1 cup chicken or vegetable stock
- 2 tablespoons sugar
- Salt and milled black pepper
- Small potatoes or baby rosti, crème fraîche and dill
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Roughly slice the beetroot and simmer with the juice and stock for about 5 minutes. Blend until smooth. If necessary, thin down with stock. Season to taste.
Stir in the sugar and lemon juice. Check the sweet-sour balance, and if necessary add more sugar, or more lemon juice. Serve hot or cold, with hot potatoes, crème fraîche and dill.
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