6–8 medium-sized beets,
2 cups cold water
2 cups vegetable stock
1 Tbsp sugar
200ml yoghurt plus an extra 50ml for serving
1 Tbsp lemon juice
salt and freshly ground black pepper
fresh dill, finely chopped
Peel the beetroot then roughly grate (wear gloves!). Put the beetroot into a large saucepan and cover with water (use more if necessary – it must be covered).
Bring to a boil slowly, then turn down the heat and leave to simmer very gently for 20 minutes (they must not boil too rapidly). Once the beetroot has softened, add the stock and sugar. Stir well and refrigerate until completely cold (for at least 4 hours).
Before serving, liquidise the soup and add buttermilk, yoghurt and lemon juice.
Season well. Serve with a swirl of yoghurt and dill.
OUT OF AN AFRICAN KITCHEN: RECIPES & STORIES BY NICKY FITZGERALD
This quirky anthology of recipes, reminiscences, anecdotes and stories was compiled and written in honour of the chefs at Angama Mara, and its guests who made the dream possible. The food and the breathtaking scenes were photographed by Sam Linsell, herself a well-known food stylist, food and travel photographer, and cookbook author.
Out of An African Kitchen: Recipes & Stories by Nicky Fitzgerald is published by Struik Lifestyle, an imprint of Penguin Random House and is available at bookstores nationwide at the recommended selling price of R290.