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RECIPE: Beetroot and Shiraz soup

RECIPE: Beetroot and Shiraz soup

Chef Mynhardt Joubert’s Stasie Street Kitchen has become famous for its wholesome and hearty meals done in a traditional fashion and served with attention to detail and an absolute passion for old-style cooking. With winter on the horizon, he shares the recipes for one of his favourite combinations Beetroot and Shiraz soup and Black charcoal Ciabatta.

“Our friend and chef Frikkie or Frikkadel as we call him cooked the recipe for the soup from an Anthony Bourdain book and made it his own over the years,” says Chef Mynhardt, who is always happy to credit the people that aided in his restaurant’s success. “This is a hearty, rich soup perfect for the cold winter days and it can be served as a starter or a main course.”

The soup though is just half the meal, with the other being a bread that Chef Mynhardt says is perfect for a tapas platter.

There is just something so beautiful about the richness of this dark charcoal bread that makes you want to bury your nose in its dark folds of luxuriousness. Great on its own with lashings of butter or olive oil, this is a bread that’s guaranteed to get the guests talking.

Beetroot and shiraz soup

Beetroot and Shiraz soup with Charcoal Ciabatta

Served with a side of charcoal ciabatta (recipe also included) this is sure to become a household favourite. Recipes RECIPE: Beetroot and Shiraz soup European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • FOR THE SOUP
  • 1 large onion, diced
  • 2 medium sized leeks, cut in half and sliced
  • 2 medium sized carrots, peeled
  • and halved
  • 5 garlic cloves, chopped
  • 200g streaky bacon, diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 500g raw beetroot, peeled
  • and diced
  • 1.5-2ℓ chicken stock
  • 1 bottle Shiraz wine
  • 1 cup buttermilk
  • salt and pepper to taste
  • FOR THE BREAD
  • 1kg stone ground flour
  • 1 sachet instant dry yeast
  • 4 tbsp activated charcoal
  • 1 tsp salt
  • 1 tbsp muscovado sugar
  • 2 tbsp coriander seeds, crushed
  • and toasted
  • 100ml good quality olive oil
  • 650ml warm water
  • 100g of black sesame seeds

Instructions

SOUP

To make the soup, fry the onion, leeks, carrots, garlic and bacon in the butter and olive oil on medium heat until well cooked and browned. Add the beetroot, chicken stock and red wine, and cook on a low heat uncovered until the beetroot is soft and tender. You might need to add more stock halfway through. Blend everything together with the buttermilk and season to taste.

BREAD

Place the flour, yeast, charcoal, salt, sugar and coriander seeds in a blender with paddle attachment and mix through slowly on low speed. Start adding the oil and then the warm water until all is combined then turn up to full speed. This is a very wet dough but don’t be concerned, beat the dough at high speed until the gluten starts to develop long strands and all the dough has pulled away from the sides and collected around the paddle. Turn the dough out into a bowl greased with olive oil, cover with cling wrap, place in a warm area and let it double in size. Turn out onto a well floured surface and sprinkle with flour and black sesame seeds. Cut into smaller rolls or use as one big loaf without handling the dough too much and breaking up the yeast bubbles. Bake at 200ºC for about 25-35 minutes until done.
Serve with the soup immediately, or let rest and warm just before serving with heaps of fresh farm butter.
Wine suggestion Laborie Shiraz

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