Lukasz Borkowski, head chef at Lunar, in Barlaston, shares a recipe for beetroot soup which brings together flavours and memories of the Christmas season.
The earthy sweetness of beetroot pairs with the creamy nuttiness of Jerusalem artichoke, a touch inspired by Lukasz’s professional kitchen journey. It’s a celebration of tradition enriched with a modern, innovative twist – a recipe shaped by years of learning and love for cooking.
Jerusalem artichoke and beetroot soup
Serves 4-6 people.
Ingredients
• 400 g Jerusalem artichokes, scrubbed and chopped (no need to peel unless very knobbly)
• 300 g raw beetroot, peeled and diced
• 1 medium red onion, chopped
• 2 garlic cloves, sliced
• 1 small carrot, chopped
• 1 celery stick, diced
• 50 g dried forest mushrooms (soaked in water for at least 1 hour)
• 2 tbsp olive oil
• 1 tsp dried marjoram
• 3 bay leaves
• 1 litre vegetable stock (or light chicken stock)
• 50 ml dry white wine
• 4 tbsp double cream
• 2 tbsp balsamic vinegar
• 50 g unsalted butter
• Salt and freshly ground black pepper
Method
- Heat the olive oil in a large saucepan.
- Add the onion, carrot, celery, and garlic and add dried mushrooms. Cook gently for 8–10 minutes until soft and fragrant.
- Stir in the Jerusalem artichokes and beetroot. Cook for another 3-5 minutes to lightly caramelise.
- Add bay leaf, marjoram and the white wine. Cook it for 2-3 minutes to reduce slightly.
- Pour in the stock, bring to a boil, then reduce heat and simmer gently for 30–35 minutes, until the artichoke and beetroot are very tender then add cream and balsamic vinegar.
- Remove the bay leaf. Blend with a hand blender (or in a jug blender) until smooth and velvety.
- Stir in cream or crème fraîche if desired, and season generously with salt and pepper.
To serve, you can add optional garnish such as pomegranate seeds, Greek yoghurt, truffle oil, toasted nuts, chopped dill or parsley.
