Beetroot & Apple Soup ~ A winning recipe for Bicolored Apples from Europe

(Last Updated On: 15th June 2017)

This recipe wins the First Prize in FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples From Europe

This amazing competition was courtesy of Bicolored Apples from Europe, and our participants had to share their creative apple recipes with us and tell us a bit about their recipes – we love to hear what inspired their dish and whether it had been a favourite with their family or not. While we are publishing only the 6 winning recipes here, what we loved about all the recipes submitted was that, they not only seemed tempting but were also easy and practical to make at home.

Vijitha Aruinayagam with her Beetroot & Apple Soup recipe, is our First Prize winner, wins a luxury weekend stay for two at Sofitel Dubai Palm Resort & Spa that included 2 nights stay in a Luxury Sea View Room (breakfast and half board), a private cooking class followed by dinner with a set menu inclusive of soft drinks at Porterhouse Restaurant on one day and dinners on both days; Bahar Yeganeh with her Apple Cup Souffle with Barberry-Nut-Halawa Sauce recipe wins the Second Prize with a Magimix Duo XL Juicer that not only juices, but can shred and slice veggies too; and Zendy Marsam with her 3 Way Bicolored Apple Surprise, wins the Third Prize with a smoothie maker and recipe book – perfect for whipping up some healthy smoothies for the family.

Beetroot & Apple Soup

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Prep Time: 5 mins
Cooking Time: 50 mins
Serves: 4

Ingredients

  • 1 tbsp vegetable oil
  • 3 peeled beetroots
  • 1 onion
  • 3 apples
  • 1 ½  tsp salt
  • ½ tsp fresh ground pepper
  • 4 tbsp apple cider
  • 1 cup sour cream
  • mustard seeds

Method

  • Heat oil in a large saucepan over medium-high heat. Add beetroots and onions and cook until the onions soften — for about 5 minutes.
  • Add apples and cook for 5 more minutes. Add 1 teaspoon salt, pepper, 2 tablespoon apple cider and 4 cups of water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender — about 40 minutes.
  • Puree small batches of soup in a blender until smooth, adding remaining apple cider if necessary to reach the desired consistency.
  • Bring soup to room temperature and chill until ready to serve.
  • Mix all the sauce ingredients and toss with cucumber.
  • Add roasted seeds and nuts on top before serving.

To Serve
Make sour-cream mixture: Combine the remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving of the soup.

Vijitha says: “This soup has been close to my heart as my mom makes this as a quick solution for heartburn and gastritis. It’s easy and quick to make too!”

[All recipes and images for FoodeMag dxb Readers’ Competition in collaboration with Bicolored Apples from Europe are exclusive to us and submitted by the participants. We have also tried Bicolored Apples from Europe at our FoodeMag dxb kitchen]


Other winning recipes ~

Bicolored Apples from Europe – What makes them so special?

  • Unique taste and Aroma: European apples are grown far away from big cities, breathing clean air and basking in warm sunshine. They have earned global recognition for their unique taste and aroma.
  • Grown in an ideal Climate: Grown in Europe, Bicolored apples are subject to distinct wet and dry seasons with hot and dry conditions. The warm sunny days and cool night temperatures tend to make the apples sweeter. Bicolored Apples have a sweet and sour taste due to the climate and conditions at cultivation.
  • From Field to Table: Bicolored Apples are manually harvested and only harvested when the conditions are right and they are at the right stage of ‘ripeness’. The apples come from verified, registered and identifiable orchards meaning that we can trace the route back to each Orchard. From the Orchard through to the supermarket, we have implemented rigorous procedures to ensure the quality of our Apples.
  • Heritage: Bicolored Apples owe their strength to the European soil which has been nurtured over the generations, and ends in a well-managed production process.
  • Quality Control: Bicolored apples are produced under strict European Food Safety systems
  • People with Passion: It’s not just about processes and standards, it’s important to remember that the success of the apples are also down to the people who manage the Orchards from where they are grown – people with real passion.

TASTE THE DIFFERENCE!

Different types of apples have unique taste profiles, how do you know which to buy? For instance, if you’re planning on baking an apple pie you will need a firm apple with some tartness and lots of flavour. If you prefer to eat your apple raw then there are different choices too. Here’s a bit more about the different taste profiles of the apples which might help you make the best choice and to help you identify them when you are shopping.

  • Gala: Creamy, firm and juicy flesh with a sweet flavour and very pleasant aroma
  • Red Jona Prince: Creamy, hard and very firm flesh, with a sweet-sour taste, very aromatic
  • Gold Delicious: Creamy yellow, juicy flesh and aromatic with very good taste
  • Idared: Creamy, firm flesh and juicy taste
  • Champion: Greenish-white flesh with creamy tinge, juicy, aromatic and very tasty
  • Ligol: Creamy flesh, Crunchy, Juicy, Sweet and sour, aromatic, tasteful
  • Jonagored: Yellowish, hard, juicy flesh, aromatic, sweet-and-acidulous, tasteful
  • Najdared: White, hard, tight and juicy flesh, tasteful
  • Gloster: White and green flesh, juicy, aromatic, refreshing, tasteful

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    Beetroot & Apple Soup ~ A winning recipe for Bicolored Apples from Europe

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