Beetroot And Cabbage Soup
Beetroot And Cabbage Soup
A practical Beetroot And Cabbage Soup recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.
Total time: 30 minutes
Ingredients
- 1 Tbsp Vegetable Oil
- 15G/ 1/2Oz Butter
- 1 Large Carrot, Diced
- 1 Celery Stick, Diced
- 1 Onion, Finely Chopped
- 3 Medium Sized Beetroots (Around 450G/1Lb Unpeeled Weight), Peeled And Diced
- 1 Large Waxy Potato, Diced
- 2 Garlic Cloves, Finely Chopped
- 1 1/2 Litres/2 1/2 Pints Good Quality Beef Stock
- 1/2 Purple Cabbage, Finely Shredded
- 2 Tomatoes, Skinned, Cored And Chopped
- Salt And Freshly Ground Black Pepper
- Sour Cream
- 1 Tbsp Finely Chopped Dill
Method
- Heat the oil and butter in a heavy soup pot and saute the carrot, celery and onion until soft. Add the beetroot and potatoes and cook until golden, stirring occasionally. Stir in the cloves, beef stock, cabbage and tomatoes.
- Season with salt and pepper and bring to the boil. Cover and simmer for 40 45 minutes.
- Remove the cloves and puree the soup in a food processor or blender. If you don t have a food processor, you could use a blender in batches or a blender and leave some chunky sauce for texture. Stir in the cream and cilantro and serve hot