Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's beetroot, cumin and salmon soup. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sig's Beetroot, Cumin and Salmon Soup is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Sig's Beetroot, Cumin and Salmon Soup is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook sig's beetroot, cumin and salmon soup using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Beetroot, Cumin and Salmon Soup:

Take 1 medium red onion
Prepare 1 potato 200-215 g not the ones that boil to a mash
Make ready 2 fresh beetroot about 400 g
Get 2 tbsp butter or margerine
Make ready 1/2 tsp cumin seeds or more if liked
Get 1 ltr instant vegetable stock
Make ready 1 glass red sweet wine
Make ready 4 small, thick cut pieces of cooked peppered salmon
Make ready 1 small tub of creme fraiche
Take Sorry that I dont have more photos, made this a long time ago

Steps to make Sig's Beetroot, Cumin and Salmon Soup:

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.))
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.
When both the potatoes and beetroot are cooked, break down in food processor until very smooth in the stock.
Add the wine and keep at a gentle heat or let cool, as this soup is also amazing eaten cold.
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.
You may use steamed celeriac instead of the salmon.

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