Beetroot Soup is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic soup of a gravy and onion base that's finished by the addition of sliced, boiled, beetroot. The full recipe is presented here and I hope you enjoy this classic British version of: Beetroot Soup.
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This is a classic recipe for a Victorian version of Beetroot Soup that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEET ROOT SOUP.—Boil till tender two roots of beet, and rub off the skin with a coarse towel, mince them finely with two or three onions; add this to five pints of rich gravy soup, then stir in three or four tablespoonfuls of vinegar and one of brown sugar; let it boil, and throw in some fricandelles about the fourth of the size of a cork, then serve.
Modern Redaction
Ingredients:
2 large beetroot
3 onions, finely minced
3l rich gravy
4 tbsp malt vinegar
1 tbsp brown sugar
Method:
Wash the beetroot thoroughly in warm water (be careful not to break the skin) then bring a pan of salted water to a boil, add the beetroot and boil for about 150 minutes, or until tender. Drain in a colander then rub off the skin with a coarse cloth or a scouring pad.
Mince the beetroot then combine in a pan with the onion and gravy. Bring to a simmer then stir in the vinegar and brown sugar. Now bring to a boil and cook for 10 minutes then add some small fricandelles (meat dumplings) and cook until they are done.
