30 ml sunflower oil
250 g pork belly, cubed
1 large carrot, sliced
1 large onion, coarsley chopped
1.2 litres water
1 bay leaf
small bunch whole parsley stalks
1 & 1/2 chicken or beef stock cubes, crumbled
750 g fresh beetroot, stalks cut off
30 ml cake flour mixed with 45 ml melted butter
about 30 ml lemon juice or red wine vinegar
freshly milled black pepper
thick soured cream mixed to taste with creamed horseradish
garnishing: grated fresh horseradish root, fresh pink peppercorns, snipped chives or spring onion tops, beetroot sprouts
1) First make a stock. On very high heat in the oil, brown the pork, carrot and onion until lightly charred at the edges. This will give your stock a good flavour. Add the water, bay leaf, parsley and stock cubes. Bring to a boil, reduce heat and allow to simmer (uncovered) for 45 minutes. Now strain it and return the stock to the saucepan.
2) Meanwhile, in another saucepan, cook the beetroot in plenty of lightly salted water until tender. Under cold running water, remove the skins. Pat dry with paper towels, cut coarsely into smaller pieces and place in a blender. With the blade running, add the flour-butter mixture and a few spoonsful of the stock. Blend until smooth then add the puree to the stock. Bring gently to the boil, stirring until smooth and slightly thickened. Add sufficient lemon juice or vinegar to give it a slightly tart taste, add black pepper to taste and check for salt.
3) Beetroot Soup is not always a thick, stick-a-spoon-in kind of soup. If your soup is too thick to your liking, thin it down with prepared stock. And if you want a silky-smooth texture, strain it. Whatever you prefer, serve it piping hot with a dollop of sour cream mixed with horseradish and then go wild with whatever garnishing you have on hand.
– Recipe from ilovecooking.co.za