About this recipe:A delicious vegetarian soup, made by simmering together beetroots, cabbage, mushrooms, carrots, celery, potatoes and kidney beans. Serve with a dollop of soured cream.
1 litre water
2 beetroots, trimmed and washed
675g tomatoes, chopped
115g tomato puree
2 red onions, chopped
140g chopped mushrooms
2 carrots, chopped
2 sticks celery, chopped
4 tablespoons chopped fresh dill, divided
1 cube vegetable stock
2 large white potatoes, cubed
1 (410g) tin kidney beans
1.5 litres water
1/2 head green cabbage, chopped
1 lemon, juiced
salt and pepper to taste
250ml soured cream, for topping
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Place the beetroots into a large pot and cover with 1 litre of water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a liquidiser and blend until smooth. Set aside.
Meanwhile, heat the butter in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill and the vegetable stock. Continue cooking and stirring until the carrots are tender, about 10 minutes.
Remove the beetroots from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid and 1.5 litres water into the beetroot water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes.
Peel, then grate the chilled beetroots. Stir the beetroots, cabbage and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil and serve hot with a dollop of soured cream.