Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's beetroot, cumin and salmon soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sig's Beetroot, Cumin and Salmon Soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sig's Beetroot, Cumin and Salmon Soup is something which I have loved my whole life.
Sig's Beetroot, Cumin and Salmon Soup I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month. I had a delicious beetroot soup to start and I remembered that I had a bunch of beetroot in the veg box at home and a version of the recipe was in my battered old edition of the Moro Cookbook - #FridayRecipe kismet!
To begin with this recipe, we must prepare a few ingredients. You can have sig's beetroot, cumin and salmon soup using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:
- Make ready 1 medium red onion
- Get 1 potato 200-215 g not the ones that boil to a mash
- Get 2 fresh beetroot about 400 g
- Prepare 2 tbsp butter or margerine
- Make ready 1/2 tsp cumin seeds or more if liked
- Prepare 1 ltr instant vegetable stock
- Make ready 1 glass red sweet wine
- Make ready 4 small, thick cut pieces of cooked peppered salmon
- Prepare 1 small tub of creme fraiche
- Get Sorry that I dont have more photos, made this a long time ago
Add the beetroot chunks, toss well with the onions, then add the stock. Meanwhile, put the cumin, coriander and caraway seeds in a dry frying pan and toast over medium heat until toasted and fragrant. Transfer to a grinder or pestle, and grind to a powder. Beetroot and Black Cumin Soup is such a beautiful rich red colour and it looks so good with a contrasting spoonful of yogurt and some finely chopped parsley.
Steps to make Sig's Beetroot, Cumin and Salmon Soup:
- First boil your peeled potatoes in the stock together with the peeled beetroot. (do wear gloves when peeling beetroot and protect your clothing. ( At this point you may use fresh bought peeled beetroot that has not been pickled.))
- Slightly popp the cumin seeds in the melted butter add about 3/4 to the stock with the potatoes and beetroot. Keep the rest of the seed for garnish.
- When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
- Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
- Separate each of the cooked peppered salmon (hot or cold) into thirds. Serve in bowls garnished with a good dollop of creme fraiche. Garnish with bits of green herbs. Sprinkle with the rest of cumin.
- You may use steamed celeriac instead of the salmon.
Add a drizzle of olive oil and the sweet an sour taste is a revelation. Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well. Spoon the cooked carrot, beetroot and onion into a large pan. Squeeze the garlic from the papery outside and add the soft garlic to the pan.
So that is going to wrap this up with this special food sig's beetroot, cumin and salmon soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
