Thursday, October 31, 2013

red october

or beetroot and pomegranate in a play

Beetroot and pomegranate are like tree and earth, can’t live one without the other. At least this will be the first thing that will cross your mind once you try this deep red combination.

Light the fire under the pot and let the main actor play his best roll. Simmering or playing together, beetroot and potato start the performance, only a few seconds later a miracle is happening, visually and sensory. And this is just an introduction to all that will come later.. 

When you think the work is finished, the other star, pomegranate enters the stage and complement the whole thing by making it perfect.

If you think that I am exaggerating, make the soup and judge for yourself. If you are not a lover of red colors in October than this play is just not for you. Simply don't even try to buy 'tickets'. But if by any chance someone surprises you, don't miss to taste and experience revolution.

for the soup:
1tbsp sunflower oil
one small red onion
500-600g beetroot 
3 medium potatos
1,2l water, recently boiled from a kettle
one vegetable stock cube
one pomegranate (juice from one half and seeds from another)

Heat the oil in a saucepan and add peeled and chopped onion. Cook on a gentle heat for few minutes, stirring occasionally, until it has slightly softened. Add sliced beetroot and potato, stir for a minute or so and pour in the water and vegetable stock cube. Bring everything to boil and cook for 20-25 minutes, or until the potato and beetroot are tender. Taste for seasoning.
Leave to cool slightly before transferring everything to a blender and blend until smooth. Add pomegranate juice and serve scattered with pomegranate seeds.

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