A delicious and very traditional Eastern Europe super-healthy soup, made with a mix of root veggies and tomatoes and in particular beetroot to give the soup it’s distinctive glorious deep red colour.
Traditionally the soup is garnished with sour cream and chopped dill. Additionally with horseradish, boiled potatoes, fried onions and boiled eggs too if you wish. Do vary the veg content as to what roots you have in, though of course you must use beetroot.
Thanks to Emilia at The Old Granary Pierogi for contributing this recipe, which was a delicious and popular dish at our latest Kindle Centre Eastern European ‘Big Eat’.
2 tbsp olive or vegetable oil
1 onion, chopped
1/3 celeriac, peeled and grated
1 carrot, peeled and grated
1 parsnip (or preferably parsley root if you can find it), peeled and grated
2 large beetroot, peeled and finely chopped or grated
2 litres vegetable bouillon (I like Marigold, it’s also GF too)
1/4 savoy or other cabbage, very finely shredded
1 x 400g tin butter beans (or equivalent cooked in advance)
1 clove garlic, left whole
1 tomato, peeled and chopped or 4 tbsps tinned chopped tomatoes
2 bay leaves
2 whole all spice
salt and pepper
1 tbsp lemon juice
- Prepare all the veggies following the ingredients list.
- In a large saucepan fry the chopped onion in the oil, until translucent. Add the grated carrot, parsnip/parsley root and celeriac and fry for 3 more minutes.
- Add the beetroot to the pan along with the hot bouillon. Bring to a simmer.
- Add the finely sliced cabbage and the beans (including the water from the tin), a whole peeled garlic clove, bay leaves and all spice. Season to taste with plenty of salt and pepper.
- Simmer gently for 20 minutes. Add the chopped tomatoes and simmer for another 5 minutes. Add the lemon juice. Taste and adjust seasoning.
- Serve with sour cream and chopped dill. Alternatively you can add a hard boiled egg and/or slices of fried Polish smoked sausage (Cabanossi is a good choice) or boiled potatoes mashed with golden fried onions.