I may have posted a Russian beetroot salad recipe during the last year's challenge. I'm back with yet another Slavic beetroot treat.
Hint: great for late winter/early spring harvests when nothing but carrots and beetroots are left :)
400 grams cheap beef steak (skip for a vegan version)
2 potatoes cut into small chunks
2 small or 1 large onion chopped
1 carrot grated
1 beetroot grated
¼ head cabbage (I used kohlrabi) roughly chopped
2 garlic cloves minced
2 tbl spoons tomato paste
Salt, bay leaf, pepper (I add whole pepper corns)
Water (use vegetable stock if vegan) 3 litres
Dill and Sour cream (to serve)
- Make stock by boiling steak in water or use vegetable stock. Once meat is cooked take it out and cut into bite sized pieces, leave to cool.
- Add potatoes to stock and cook for 10 minutes. Meanwhile prepare mirepoix by frying onions with grated carrot and a dash of oil on medium heat.
- Transfer mirepoix to the pot. Add cabbage (or kohlrabi)
- Use the, now empty, frying pan to sauté grated beetroot on low heat. After 5 minutes add tomato paste and sauté for further 5 minutes.
- Add meat and sautéed beetroot to the pot, season to taste (a bay leaf does not go astray here).
- Cook for further 10 minutes, or until potatoes are cooked through.
- Serve with a dollop of sour cream and chopped dill on top. The soup gets even better the next day!