🇪🇹 Ethiopian
Beetroot Siga Soup
🇪🇹 Ethiopian
Gentle simmered beetroot in a fragrant broth, finished with fresh herbs — the ethiopian answer to "something light tonight". 30 minutes of mostly hands-off cooking.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
- Saltto taste
- Onion1, diced
- Garlic3 cloves, minced
- Fresh Cilantrosmall handful
- Potato3
- Stock or Broth1 litre
- Niter Kibbeh1 tbsp
- Berbere1/2 tsp
- Beetroot4
Instructions
- 1
Sweat the onion in the Niter Kibbeh until translucent but not browned, about 5 minutes.
- 2
Add the garlic and berbere and cook for 30 seconds more.
- 3
Pour in the stock, bring to a simmer, and add the beetroot.
- 4
Simmer gently until the beetroot is just cooked through and the broth tastes rounded.
- 5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.
Chef's tip
Taste and adjust the salt at the end; sauces concentrate as they reduce.
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