cylindrical beetroot


1 tbsp vegetable oil
15g/ 1/2 oz 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
1½ litres/2½ pints good quality beef stock
½ purple cabbage, finely shredded
2 tomatoes, skinned, cored and chopped
salt and freshly ground black pepper
To serve -
sour cream
1 tbsp finely chopped dill

Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. 
Once melted, add the carrot, celery and onion and cook gently for a few minutes.
Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined.

Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.
Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes.
Serve the soup with dollops of sour cream and a sprinkling of dill.

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