A classic Eastern European soup that starts off looking rather vivid from the raw beetroot, but the long, slow cooking results in a beautifully mellow colour.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
600 grams braising beef, diced 2cm pieces
1 onion, sliced
1 red capsicum, sliced
1 carrot, diced
3 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons caraway seeds
2 large beetroot, grated (about 3 cups)
8 cups beef stock
sea salt and ground pepper
¼ cup chopped parsley
To serve
1 tablespoon red wine vinegar
1 cup grated raw beetroot
½ cup sour cream
METHOD
Heat the oil in a large saucepan. Season the beef then brown on all sides. Remove to a plate.
Add the onion, capsicum, carrot and garlic and cook until the vegetables are tender. Stir in both paprikas, the caraway seeds and the beetroot, turning to coat. Add the stock, season and bring to the boil. Simmer very gently for about 2 hours, stirring occasionally or until the meat is very tender. A simmer mat is perfect for this. Stir in the vinegar parsley.
To serve: Divide the soup between bowls and top with a dollop of sour cream, a spoonful of raw beetroot and a drizzle of olive oil.
Cook’s tip: Accompany the soup with your favourite cheese scone recipe or warm crusty bread.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.