Man... I've been putting this off for ages and the beets and parsnips in the fridge are almost qualifying for senior citizen benefits.
This version is more vegetable based, with only the beef or chicken stock providing the meat factor. However, if you prefer a meatier soup, start by simmering a slab of stewing beef in the stock. When nice and tender, shred fine and set aside. Then follow the recipe below, making sure that the vegetables are finely diced and sliced. Skip the blending and add the beef strips at the end for a chunky meat and veggie soup.
Serves 2 for a meal and 4 as an appetizer:
- 500ml beef or chicken broth
- 1 onion, diced
- 1 garlic clove, minced
- 1 beetroot, diced
- 1 carrot, diced
- 1 parsnip, diced
- 1 potato, cut into 1/2-inch cubes
- 1 cup red cabbage, thinly sliced
- 1 leek, thinly sliced
- 1 bay leaf
- 1/4 cup chopped fresh dill
- 1 tablespoon balsamic vinegar
- Sour cream
- Freshly ground salt and pepper to taste
In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Saute the onions and garlic till soft and translucent.
Add beets, carrots, parsnip, potato and bay leaf and mix well.
Add the beef stock and bring to a boil. Reduce heat and simmer for about 50 minutes to an hour until vegetables are tender.
Add the cabbage, leek, dill and vinegar and continue to simmer for another 10 - 15 minutes till cooked through. Season with freshly ground salt and pepper to taste.
Remove the bay leaf and pour the contents of the pot into a food processor and blend till thick and smooth. If you prefer a chunky soup, skip the blending and serve as is.
Dot with a glob of sour cream for some flavour and contrast and serve hot.
More for the last meal:
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