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

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, sig's beetroot, cumin and salmon soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Sig's Beetroot, Cumin and Salmon Soup is something that I’ve loved my entire 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. This soup can be eaten hot in colder month and cold in warmer month.

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

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

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. Add a drizzle of olive oil and the sweet an sour taste is a revelation. 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.

Instructions 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.

Transfer to a grinder or pestle, and grind to a powder. For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Put the carrot, beetroot, onion and garlic in a shallow roasting tray. Drizzle with olive oil and cumin seeds and season well.

So that is going to wrap this up with this exceptional food sig's beetroot, cumin and salmon soup recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!