1 onion, chopped
2 cloves garlic, peeled and finely chopped
50 grams butter
1/2 large celeriac, peeled and coarsely grated
1 large parsnip, peeled and coarsely grated
450 grams raw beetroot, peeled and coarsely grated
4 tomatoes, skinned, seeded and roughly chopped
1/2 teaspoon sugar, up to 1, up to
3 tbsp red wine vinegar, (3 to 5)
2 liters rich beef stock
salt and ground black pepper
450 grams potatoes, peeled and cut into chunks
1/2 large green cabbage, cored and shredded
In a large saucepan cook the onion and garlic gently in the butter,
without browning, until tender. Add the celeriac, parsnip, beetroot
and half the tomatoes. Mix in the sugar, 3tbsp of vinegar, 300ml
stock, salt and pepper. Stir and bring to the boil, then cover
and leave to simmer for 40 minutes.
Meanwhile, pour the remaining stock into another large saucepan
and bring to the boil. Add the potatoes and cabbage and simmer,
half- covered, for 15-20 minutes until the potatoes are tender.
When both pans of vegetables are ready combine them in the largest
pan, adding the rest of the tomatoes. Bring back to the boil,
simmer for 5-10 minutes, then taste and add a little more seasoning,
sugar or vinegar as necessary.
Serve in deep soup bowls, topping each bowlful with a dollop of
soured cream and a sprinkling of parsley.