Ukrainian-style Beef + Beetroot Soup | Florette Salad

Prep
20 mins

Cooking
40 mins

Serves 6

Beetroot

Ingredients

Serves: 6

2 tablespoons olive oil

250g minced beef

1 onion, finely chopped

4-5 garlic cloves, finely chopped

1 large carrots, thinly sliced

1 parsnip, sliced

1 potato, cubed

1 bag of Florette cooked beetroot

2 bay leaves

750ml beef stock

Handful green cabbage, shredded

Salt and pepper

2 tbsp tomato paste

2 tbsp red wine vinegar

1 tbsp sugar

Fresh dill

Sour cream

In a large heavy-based saucepan or casserole, heat the oil on medium heat, brown the beef for a few of minutes to release the fat.
Add onion and cook until the onion is translucent, add the garlic
and stir for a minute.
Add in the carrots, parsnip, potato, beetroot, beef stock and bay leaves. Bring to the boil then cover and lower the heat to simmer for 15 minutes.
Add the cabbage, tomato paste, red wine vinegar, a handful of chopped dill, salt and pepper and cook for another 1-2 minutes until the cabbage is cooked but still vibrant.
Serve with a good dollop of sour cream, more fresh dill and some crusty bread for dipping.

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