The level of any of these is preferential, but here are the amounts that I used. The method for soups is always fairly simple, the magic here is the contents and not the process.
Chop the onion, the garlic and the onions roughly, separately chop up the beetroot into chunks and make sure you keep the juices. Gently soften the onion and the garlic in a little oil and then add the potatoes, stir them through. Begin to add the lemon juice, the sauerkraut, the beetroot pieces, the beetroot juice and then grate in the lemon zest and the turmeric. Be careful with the fresh turmeric as it will stain anything, including your skin, so you might want to use gloves. Add the spices, the herbs and then pour over the stock, season to your taste including the chilli!
Bring the whole thing up to a robust simmer before sticking in the oven at degrees celsius fan assisted and allow it to do its thing for at least an hour. Take the whole thing out, stir and check the seasoning. The aroma should be rich and earthy with the beetroot and the garlic, the back notes from the sauerkraut and the lemon should be sharp and punchy. The heat should be there to the taste too from the chilli. As St. It takes a little bit longer than five minutes to cook and prepare, but not much longer.
This is proper home cooking so the flavours and method are super simple, but considering how cold the weather has been this week then this is exactly the kind of food I crave. Give the pan a quick wipe to get rid of the colours that will stain. Lower the temperature of the pan and soften the onions.
Drain the potatoes from their water and add to the pan. In a wide frying pan brown the onions in a little oil and then add the potatoes, the carrots and the stock. I placed a Le Creuset lid over the potatoes to keep them under the water while they cook. Now, the name says five minutes but the cooking time is more like eight!
