Prep
4 hrCook
40 minLevel
MediumRating
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Loading...| 40 g/ 1 1/2 oz butter | |
| 1 white onion, finely chopped 2 cloves garlic, finely chopped | |
| 500 g/1 lb 2 oz raw beetroot, diced 1 celery heart, chopped | |
| 3 tomatoes, peeled, de-seeded and chopped pinch of sugar 2 tablespoons white wine vinegar | |
| 1.5 litres/2 1/2 pints Meat Stock | |
| 400 g/14 oz potatoes, cut into wedges 400 g/14 oz white cabbage, shredded | |
| 500 g/1 lb 2 oz boiled beef, diced 2 tablespoons chopped fresh flat-leaf parsley salt | |
| 250 ml/8 fl oz soured cream, to serve |
| 1. | Melt the butter in a saucepan, add the onion and garlic and cook over a low heat, stirring occasionally, for 5 minutes until soft. Add the beetroot, celery, half the tomatoes, the sugar, vinegar, a pinch of salt and 175 ml/ 6 fl oz of the stock and cook over a medium heat for 30 minutes. |
| 2. | Meanwhile, cook the potatoes and cabbage in the remaining stock in another saucepan for about 20 minutes, but do not let the potatoes overcook. |
| 3. | Add the remaining tomatoes, the beef and the beetroot mixture, stir and simmer for a further 10 minutes. |
| 4. | Season with salt if necessary, sprinkle with the parsley and remove from the heat. Pour the minestrone into a soup tureen and serve with sour cream. |
| 5. | This Russian version of minestrone is immediately recognizable owing to the red colour of the beetroot. There are other versions, but this is the most common. |
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