Name: Beef and beetroot soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon oil; 400 gram beef schnitzel, thinly sliced; 1 large onion, sliced; 2 garlic cloves, finely diced; 1 carrot, diced small; 1 litre vegetable or beef stock; 400 gram tin diced tomatoes; 2 medium potatoes, peeled and diced; 1 bay leaf; 250 gram cooked baby beetroot, diced; 1/2 teaspoon sea salt and grind of black pepper; 1/4 cabbage, finely shredded; juice of 1 lemon; 1/2 cup sour cream; 1 tablespoon horseradish sauce; few sprigs fresh dill (optional)

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.

Serves 4

Cook

20M

Ingredients

2 tablespoon oil

400 gram beef schnitzel, thinly sliced

1 large onion, sliced

2 garlic cloves, finely diced

1 carrot, diced small

1 litre vegetable or beef stock

400 gram tin diced tomatoes

2 medium potatoes, peeled and diced

1 bay leaf

250 gram cooked baby beetroot, diced

1/2 teaspoon sea salt and grind of black pepper

1/4 cabbage, finely shredded

juice of 1 lemon

1/2 cup sour cream

1 tablespoon horseradish sauce

few sprigs fresh dill (optional)

Method

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.