How to Cook Appetizing Sig's Beetroot, Cumin and Salmon Soup

Sig's Beetroot, Cumin and Salmon Soup. Sig's Beetroot, Cumin and Salmon Soup I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month. This soup can be eaten hot in colder month and cold in warmer month. Jeera Veg Pulav (Cumin Veg Pulav). Beetroot and Black Cumin Soup is such a beautiful rich red colour and it looks so good with a contrasting spoonful of yogurt and some finely chopped parsley.

Add a drizzle of olive oil and the sweet an sour taste is a revelation. I had a delicious beetroot soup to start and I remembered that I had a bunch of beetroot in the veg box at home and a version of the recipe was in my battered old edition of the Moro Cookbook - #FridayRecipe kismet! I roasted the beetroot first because the flavour is deeper and garnished it with flat leaf parsley as they do in the recipe. You can cook Sig's Beetroot, Cumin and Salmon Soup using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sig's Beetroot, Cumin and Salmon Soup

1. You need 1 of medium red onion.
2. You need 1 of potato 200-215 g not the ones that boil to a mash.
3. You need 2 of fresh beetroot about 400 g.
4. You need 2 tbsp of butter or margerine.
5. It's 1/2 tsp of cumin seeds or more if liked.
6. Prepare 1 ltr of instant vegetable stock.
7. Prepare 1 glass of red sweet wine.
8. You need 4 of small, thick cut pieces of cooked peppered salmon.
9. Prepare 1 of small tub of creme fraiche.
10. It's of Sorry that I dont have more photos, made this a long time ago.

Place beetroot, lime juice, apricots, onions, garlic, cumin, paprika and vegetable stock in a large saucepan. This soup can be eaten hot in colder month and cold in warmer month. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant. Transfer to a grinder or pestle, and grind to a powder.

Sig's Beetroot, Cumin and Salmon Soup step by step

1. First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.)).
2. Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish..
3. When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock..
4. Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold..
5. Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin..
6. You may use steamed celeriac instead of the salmon..

For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the cardamom pods and cumin, fry, stirring constantly, for two minutes then stir in the diced beetroot, lemon juice and a third of a teaspoon of salt, and set aside in a warm spot. Put a large soup pot over a medium heat, add the oil and onions and fry gently until the onions begin to brown, add the garlic, black pepper and cumin. There are endless ways to enjoy this delicious vegetable.