Sig's Beetroot, Cumin and Salmon Soup
Sig's Beetroot, Cumin and Salmon Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sig's beetroot, cumin and salmon soup. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Sig's Beetroot, Cumin and Salmon Soup is something that I’ve loved my whole life. They are nice and they look wonderful.

Sig's Beetroot, Cumin and Salmon Soup Sigrun German, living in England. I love beetroot but not when it's pickled. This soup can be eaten hot in colder month and cold in warmer month. Add beets, toss well, then pour in stock.

To begin with this particular recipe, we must first prepare a few components. You can have sig's beetroot, cumin and salmon soup using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:
  1. Get 1 medium red onion
  2. Prepare 1 potato 200-215 g not the ones that boil to a mash
  3. Prepare 2 fresh beetroot about 400 g
  4. Get 2 tbsp butter or margerine
  5. Make ready 1/2 tsp cumin seeds or more if liked
  6. Get 1 ltr instant vegetable stock
  7. Take 1 glass red sweet wine
  8. Prepare 4 small, thick cut pieces of cooked peppered salmon
  9. Take 1 small tub of creme fraiche
  10. Prepare Sorry that I dont have more photos, made this a long time ago

Add a drizzle of olive oil and the sweet an sour taste is a revelation. Place beetroot, lime juice, apricots, onions, garlic, cumin, paprika and vegetable stock in a large saucepan. 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.

Steps to make Sig's Beetroot, Cumin and Salmon Soup:
  1. 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.))
  2. 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.
  3. When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
  4. Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
  5. 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.
  6. You may use steamed celeriac instead of the salmon.

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. Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well.

So that’s going to wrap it up for this exceptional food sig's beetroot, cumin and salmon soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!