Recipe of Perfect Sig's Beetroot, Cumin and Salmon Soup

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sig's beetroot, cumin and salmon soup. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sig's Beetroot, Cumin and Salmon Soup is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have 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. Make ready 1 medium red onion
2. Prepare 1 potato 200-215 g not the ones that boil to a mash
3. Get 2 fresh beetroot about 400 g
4. Make ready 2 tbsp butter or margerine
5. Prepare 1/2 tsp cumin seeds or more if liked
6. Take 1 ltr instant vegetable stock
7. Take 1 glass red sweet wine
8. Make ready 4 small, thick cut pieces of cooked peppered salmon
9. Get 1 small tub of creme fraiche
10. Make ready Sorry that I dont have more photos, made this a long time ago

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.

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