Beef and beetroot soup

If you’re after a hearty, fast soup, look no further! Ladle out the love with Nici's comforting and delicious beef and beetroot soup that's easier than ever if you use store-bought, pre-cooked beets.
Beef and beetroot soup



1.Heat the oil in a heavy-based saucepan and sear the beef strips. Remove from the pot. Sauté the onions and garlic for 2 minutes. Add the diced carrot and cook a further 2 minutes.
2.Pour in the stock. Add the tomatoes, potatoes and bay leaf. Bring to the boil, then simmer until the potato is cooked.
3.Stir in the diced beetroot, cooked beef and seasoning. Cover and bring to a simmer. Add the cabbage and lemon juice. Set aside, covered, to keep warm.
4.Combine the sour cream, horseradish and dill in a small bowl.
5.Ladle into bowls and add a generous spoon of the sour cream-horseradish mix to serve.
  • You could use rump steak for this, but make sure it’s cut thin for a quick cook.

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