1. Heat the oil, add the onion and saute gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender. 2. Season to taste, allow to cool slightly, and then pur? in a food processor or blender. 3.Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread.
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|Serving Size: 1 Serving (1702g)|
|Recipe Makes: 1|
|Calories from Fat: 90 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 4.9mg||2 %|
|Sodium 4110.1mg||142 %|
|Potassium 2576mg||68 %|
|Total Carbohydrate 104.3g||31 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 84.9g|
|Protein 14g||20 %|
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Calories per serving: 540
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