Mare beet and fennel soup with kefir v


Garnish Edit


  1. Melt the butter in a pan.
  2. Add the fennel and cook gently until softened.
  3. Add the chicken consommé and red wine.
  4. Bring to the boil, cover and simmer for 5 minutes.
  5. Add the beetroot and cook for 10 minutes.
  6. Transfer to a food processor or blender and puree until smooth.
  7. Season and stir in the dill.
  8. If serving chilled, allow the soup to cool, then chill for several hours.
  9. If serving hot, reheat gently.
  10. Add a spoonful of sour cream to each serving and garnish with dill and beetroot.
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