DutchNew50 min
Dutch kale soup
When it is really cold, kale is such a comforting choice. This hearty soup is easy to make and ideal for chilly days. As luck would have it, kale was on offer this week.
Soupora laden…
Dutch
Beetroot soup with a poached egg
Another new try this week. Bound soups are always tasty in the winter. According to the jury, this one also makes it into the top 10. And apart from the poached eggs, it is not difficult to make.
BEFORE YOU START
Take your time. Taste as you go.
Swipe for all 3 tips →
1
Chop everything first and get your ingredients ready.
2
Use a roomy pot so you can stir easily.
3
Keep some extra stock or water to hand.
METHOD
How to make it
- 01
STEP 1
Fry the onion and beetroot gently in olive oil for five minutes. Add the stock and let it simmer for about 30 minutes until the beet is done.
- 02
STEP 2
Blend the soup until smooth. Stir in sour cream, lemon juice and cumin over low heat and then do not let the soup boil again.
- 03
STEP 3
For the eggs, bring water with vinegar and a pinch of salt just to the boil. Create a whirlpool with a spoon and poach the eggs one by one for about two minutes.
- 04
STEP 4
Taste the soup for salt and pepper. Serve with a poached egg, possibly crispy fried bacon or shrimp and extra sour cream to taste.
MADE BY THE COMMUNITY
Show us your pot
Made this soup? Post your photo. The approved photo with the most hearts automatically becomes this recipe’s main photo.
No approved cooking photos yet. Yours could become the first main photo.
MORE TO DISCOVER
