BEETROOT SOUP WITH BUFFALO WORM ROLLS
Time: 30 minutes
Vegetable Oil - 1 tbsp
Onion - 1
Beetroots - 2
Carrot - 1
Vegetable Stock - 1 L
Buffalo Worm Powder - 25g
Salt and Black Pepper
Strong White Bread Flour - 100g
Buffalo Worm Powder - 10g
Bicarbonate of Soda - 1/4 tsp
Salt - 1/4 tsp
Natural Yoghurt - 125g
Milk - 15ml
Chopped Dill - 2 tbsp
Natural Yoghurt - 1 tbsp
Horseradish Sauce - 1 tsp
Dill - 1/2 sprigs
Salt and Black pepper
Heat the oven to 240°C/220°C fan/gas mark 9.
PREP THE SOUP | 25 mins
Dice the onion.
Heat the vegetable oil in a saucepan, then add the onion and sauté over a medium heat for 3-4 minutes until it’s becoming soft and translucent.
Peel and grate the carrot and the beetroot.
Add the carrot and beetroot and stir for a few moments, then pour over the vegetable stock and bring to the boil.
Reduce the heat once it boils, and simmer for 20 minutes, or until the beetroot and carrot are completely cooked.
Add the buffalo worm powder.
Use a stick blender or liquidiser to blitz the soup to a completely smooth puree, then season with salt and black pepper to taste.
Return the soup to the boil before serving.
PREP THE ROLLS | 20 mins
Finely chop the dill.
Combine the flour, salt, bicarb, chopped dill and buffalo worm powder in a mixing bowl.
Add the yoghurt and milk, and stir just until it forms a soft, slightly sticky dough - do not knead it at all, or stir it any more once a dough forms.
Flour a clean work surface and turn the dough onto it. Gently pat it into a round, about 1 inch thick, then flip it over.
Use a large knife to cut the dough into 4 equal pieces, then transfer the pieces to a baking tray lined with non-stick baking parchment.
Space them out evenly, then bake for 13 minutes, by which point they should be risen and golden brown, and sound hollow when tapped on the base.
Transfer to a cooling rack and allow to cool.
SERVE | 5 mins
Combine the yoghurt with the horseradish sauce and season it with salt and black pepper.
Make sure the soup is piping hot, then serve it with a spoonful of the horseradish yoghurt, a couple of sprigs of dill on top to garnish, and warm buttered rolls.