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Beetroot Soup

This distinctly coloured dish should be eaten hot with a dollop of sour cream and a small sprinkle of finely chopped dill added to each serve. Beetroot Soup is something a little different to serve as your first course. Serves 6-8.


1kg Beetroot
1 Small Cabbage
10 Cups Vegetable Stock
3 Teaspoons Fresh Dill (Chopped)
2 Cloves Garlic (Minced)
20g Butter
2/3 Cup Sour Cream
Salt & Pepper


  1. Peel the beetroot and cut all but two into cubes.
  2. Pour stock into a medium sized saucepan.
  3. Shred ¾ of the cabbage and add to the stock with the beetroot cubes, dill and garlic.
  4. Bring the stock to the boil, reduce the heat and simmer for two hours.
  5. Strain and return the liquid to the saucepan.
  6. Slice the remaining cabbage and grate the two remaining beetroots coarsely.
  7. Sauté the beetroot in butter for two minutes
  8. Add the beetroot and the sliced cabbage to the liquid and cook for 15 minutes.
  9. Remove from heat and stir in the sour cream and season to taste with salt and pepper.

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