Like I hadn´t had enough, soon after I found myself experimenting with pumpkin. Again I had pictured something else and felt more disappointment sneaking upon me. Pumpkin is a tricky vegetable for savoury dishes. I started off with a pumpkin spread for toast for tomorrow´s breakfast, then changed part of the mix and moved on to frying pumpkin-potato cakes on a pan (another, non-sticky one, this time) and eventually will end up with pumpkin soup from the same roasted pumpkin for dinner tomorrow. In summary the Sunday in the kitchen went from high expectations to horror to disappointment to curiosity to annoyment to keeping going... Next time it will be better! Next time it will be beetroot. Beetroot never let´s me down.
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| Red beetroots growing in my favourite garden - July, roots still small |
Beetroot Soup with Sauerkraut
1 small onion
1-2 tbl spoons oil
1 big potato
2-3 medium beetroots
1.5 l water
salt or 1 cube of bouillon
black pepper
100-150g Sauerkraut, pre-cooked
sour cream or creme fraiche
onion seed sprouts or chopped parsley
Chop the onion and fry in a little oil in a pot. Cut the potatoes and beetroot into small cubes. The ratio should be 1:2 of potato to beetroot. Add the water to the glassy onions and bring to boil. Cook the potato and beetroot with some salt until soft. Purée the vegetables with the mixer or blender and return to the pot.
If the sauerkraut is too long, cut it into more bite sized length and add to the puréed soup. Bring to boil.
Taste and season with salt and pepper.
Serve hot with sour cream and onion sprouts or parsley.
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| Beetroot soup with sauerkraut |