Yield: 8 servings
|2||Cloves garlic; peeled and finely|
|½ large||Celeriac; peeled and coarsely|
|1 large||Parsnip; peeled and coarsely|
|450 grams||Raw beetroot; peeled and coarsely|
|4||Tomatoes; skinned, seeded and|
|; roughly chopped|
|½ teaspoon||Sugar; up to 1, up to|
|3 tablespoons||Red wine vinegar; (3 to 5)|
|2 litres||Rich beef stock|
|Salt and ground black pepper|
|450 grams||Potatoes; peeled and cut into|
|½ large||Green cabbage; cored and shredded|
In a large saucepan cook the onion and garlic gently in the butter, without browning, until tender. Add the celeriac, parsnip, beetroot and half the tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml stock, salt and pepper.
Stir and bring to the boil, then cover and leave to simmer for 40 minutes.
Meanwhile, pour the remaining stock into another large saucepan and bring to the boil. Add the potatoes and cabbage and simmer, half- covered, for 15-20 minutes until the potatoes are tender.
When both pans of vegetables are ready combine them in the largest pan, adding the rest of the tomatoes. Bring back to the boil, simmer for 5-10 minutes, then taste and add a little more seasoning, sugar or vinegar as necessary.
Serve in deep soup bowls, topping each bowlful with a dollop of soured cream and a sprinkling of parsley.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #8 by alan@... on Feb 18, 1999