- 1kg/2Âźlb beetroot
- 450g/1lb carrots
- 8 shallots
- 2 garlic cloves, chopped roughly
- 1 stick of celery, chopped roughly
- 1 bay leaf
- 2 tbsp caraway seeds
- enough stock to cover the vegetables with about half a pint left over
- salt and freshly ground black pepper
- Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
- Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
- Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
- Reheat gently, do not allow to boil, serve with the soured cream and Pirags.