Compare versions
- +16 ingredients
- +8 steps
Ingredients
- SoupAdded: 3 small potatoes, thinly sliced
- Added: 250 g beetroot, peeled and thinly sliced
- Added: 1 l water
- Added: 1½ tbsp butter
- Added: 1 onion, chopped
- Added: 1½ tsp salt
- Added: 1 celery stalk, chopped
- Added: 1 medium carrot, chopped
- Added: 300 g white cabbage, shredded
- Added: ¼ tsp ground black pepper
- Added: 1 tsp dried dill
- Added: 1½ tbsp cider vinegar
- Added: 1½ tbsp brown sugar or honey
- Added: 250 ml tomato purée
- To serveAdded: Sour cream or yogurt
- Added: Fresh dill, chopped
Method
Added step 1:
Peel and thinly slice the potatoes and beetroot.
8 minAdded step 2:
Put the potatoes, beetroot and water in a saucepan, cover and cook over medium heat until tender, 20–30 minutes.
25 minAdded step 3:
Meanwhile chop the onion, celery and carrot and shred the cabbage.
10 minAdded step 4:
Melt the butter in a soup pot, add the onion and salt and cook over medium heat, stirring now and then, until translucent.
9 minAdded step 5:
Add the celery, carrot, cabbage and about 500 ml of the cooking water from the beetroot pot. Cover and cook until the vegetables are tender.
9 minAdded step 6:
Add the potatoes and beetroot with the rest of their water, then the pepper, dried dill, vinegar, sugar and tomato purée. Cover and simmer for at least 15 minutes.
15 minAdded step 7:
Taste and adjust the salt, vinegar and sugar. If it's too thin, simmer uncovered for a few minutes more.
2 minAdded step 8:
Serve hot, topped with sour cream or yogurt and fresh dill.
1 min