Yield: 6 Servings
Measure | Ingredient |
---|---|
2 \N | Litres beef stock |
2 mediums | Potatoes peeled and cut into |
\N \N | Cubes |
2 \N | Carrots, peeled and |
\N \N | Julienned |
1 large | Onion peeled and chopped |
\N \N | Finely |
2 larges | Beetroot, peeled and |
\N \N | Julienned |
3 \N | Stalks celery, julienned |
3 \N | Cloves garlic, crushed |
2 teaspoons | Sugar |
1 teaspoon | Sea salt |
1 teaspoon | Freshly ground black pepper |
¼ small | Cabbage, shredded |
6 \N | Ripe tomatoes, peeled and |
\N \N | Cut into cubes |
3 \N | Sprigs fresh dill, chopped |
\N \N | Finely |
3 \N | Sprigs Italian parsley |
\N \N | Light sour cream |
\N \N | Finely chopped dill |
TO SERVE:
Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked. Add the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove from the heat and allow to stand for 10 minutes.
Serve in large soup plates with a teaspoon each of sour cream and chopped dill.
From: Ian Hoare Date: 07-27-96