Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
17 Ingredients
Number of servings
6
- 2tablespoons extra virgin olive oil
- 2 brown onion, halved, sliced
- 3 cloves garlic, unpeeled
- 1tablespoons caraway seeds
- 4 large beetroot bulbs, trimmed, peeled, diced into 2cm chunks
- 2 large carrots, thickly sliced
- 3 celery sticks, sliced
- 2 large potatoes, peeled, diced into 1cm chunks
- 2L salt-reduced beef stock, heated
- 1/2 cup no-added-salt tomato paste
- 4 fresh bay leaves
- 1/4 Savoy cabbage, shredded
- 6 slices rye sourdough
- 1/2 cup grated tasty cheese
- 1/2teaspoons smoked paprika
- 1/2 cup sour cream
- 1/4 bunch dill, sprigs picked, coarsely chopped
Description
Embrace the bright colour and flavour of beetroot in this Eastern European soup packed with Savoy cabbage, bulky veggies and herby deliciousness.
Method
Step 1 of 5
Heat oil in a large heavy-based saucepan over medium-high heat. Add onion and cook, stirring for 3 minutes or until softened slightly. Add garlic and caraway seeds. Cook for 30 seconds or until fragrant.
Step 2 of 5
Add beetroot, carrot, celery and potato to pan and cook for 3 minutes. Add stock, tomato paste and bay leaves and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 40 minutes or until beetroot is tender.
Step 3 of 5
Add cabbage and simmer, stirring occasionally, for a further 15 minutes or until cabbage softens. Remove from heat. Season.
Step 4 of 5
Meanwhile, preheat an oven grill to medium-high. Place bread on a baking tray and grill for 2 minutes each side or until golden. Top with cheese and grill for 2 minutes or until golden brown. Sprinkle with paprika.
Step 5 of 5
Ladle hot soup into serving bowls. Top with sour cream and dill. Serve with toasted rye sourdough.
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