Wonderful, wonderful soup!
Something I learned while making this is that the inside of a freshly boiled beetroot is hotter than lava spewed from a volcano. My boys call me Khaleesi because I am generally able to handle heat that most people would find unbearable, but even I had to wait for the raging insides to cool down before I could handle them for any length of time.
A lovely little mixture of sour cream and herbs is mixed into the soup before eating and as well as turning the concoction a gorgeous shade of light pink, the taste of the soup becomes sweet and incredibly moreish. I used fresh parsley and chives but confess to adding dried dill because it was all I had. I am so pleased I did though, because the dill was the best bit!
The addition of the beetroot leaves was absolutely brilliant and I was surprised to discover that they taste just like silverbeet. Even though the names of both vegetables have beet in them. Still surprised.
We all know I hate waste and so the strained beetroot was added to our pasta sauce tonight. I say pasta sauce, but in reality I was making soup. After blitzing the soup, I decided to add some pasta, added added a bit too much and then had to laugh as I watched it suck all of the liquid out of my soup as it cooked. So pasta sauce it was. Thankfully, it was incredibly delicious as well as just a little bit pink.