Beetroot soup with crème fraîche, horseradish and crisp rye crackers – Gourmet Traveller

Ingredients

• 4 large beetroot (1.3kg)
• 50 gm lard
• 150 gm bacon, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 litres chicken stock (6 cups)
• 270 gm white cabbage (about ¼), finely chopped
• 1 carrot, finely chopped
• 1 tsp red wine vinegar
• To taste: cayenne pepper
• To serve: finely grated fresh horseradish and crème fraîche
• Crisp rye crackers
• 375 gm light rye flour, plus extra for dusting (3 cups)
• 7 gm dried yeast (1 sachet)
• For brushing: olive oil
• For scattering: sea salt flakes and freshly ground black pepper