Beetroot is very popular in Poland, and is usually baked and served hot, except for when it's made into chlodnik. This chilled beetroot soup recipe by chef Bohdan Szymczak adds green apple and pineapple for extra zing. Serve this refreshing summer soup as an appetiser in small glasses or as an entree.
- 8 medium-sized beetroot
- 1 tsp olive oil
- 2 Granny Smith apples
- ½ pineapple
- 1 tbsp sherry vinegar
- salt and pepper
- sprig of dill and plain yoghurt, or 150 ml whipped fresh cream mixed with goat cheese, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 2 hours
Preheat the oven to 200°C. Wash and trim 5 of the beetroot, drip a little bit of the olive oil over and wrap each separately in aluminium foil.
Bake for 1–1½ hours or, depending on the size of the beetroot, until they are soft. When ready, set aside to cool.
Peel the remaining beetroot and the pineapple. Core the apples. Extract the juice from each of the elements individually, setting them aside into separate containers in the meantime.
When the beetroot is cool, peel away their skin. Blend the cooked beetroot in a food processor and mix well with the extracted beetroot juice. Bit by bit, add the apple and the pineapple juice to your taste (you might not want to use it all) and blend again until you get a mousse-like consistency.
Add the sherry vinegar and season to taste before giving it one last mix.
Serve chilled, topped with a sprig of dill and a spoonful of plain yogurt or whipped cream mixed with goat cheese.