Jamie Magazine
By Alice Hart
Ingredients
1 red onion
2 carrots
2 large beetroot
2 celery stalks
1 clove of garlic
1 x 400g tin plum tomatoes
1.2 litres organic beef stock
2 tablespoons tomato purée
1 teaspoon caster sugar
½ a very small red cabbage
4 tablespoons sour cream
a few sprigs of fresh dill
Method
- Peel and finely slice the onion, peel and finely chop the carrots and beetroot, then trim and finely chop the celery. Peel and crush the garlic.
- Using a pair of scissors, snip up the tomatoes while still in the tin. Tip these into a large pan and stir in the onion, carrots, celery, beetroot, garlic, beef stock, tomato purée and sugar.
- Bring to the boil and simmer gently for 5 minutes.
- Very finely shred and add the cabbage and simmer for another 30 minutes or so, or until very soft.
- Blend the soup until smooth, or leave it as is.
- Serve hot with swirls of the sour cream and a little finely chopped dill sprinkled over.
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