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Red cabbage, beetroot & caraway soup
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Serves: 4 - 6
50g unsalted butter
2 onions, finely chopped
2 celery stalks, finely chopped
1½ tsp caraway seeds
1½ tsp tomato purée
500g red cabbage, cored and finely shredded
1 large dessert apple, peeled and finely chopped
2 tbsp red wine vinegar
2 tbsp caster sugar
1½ litres fresh vegetable stock
250g pack baby beetroot in mild malt vinegar, chopped
¾ tsp salt
4 tbsp crème fraiche
4 tsp grated horseradish (fresh or from a jar)
2 tbsp chopped chives
1. Melt the butter in a large stainless steel saucepan. Add the onion, celery and caraway with a pinch of salt. Sweat over a gentle heat for 8 minutes, until starting to soften. Add the tomato purée and cook for 1 minute, then stir in the cabbage and apple. Cover with a lid and cook for 15 minutes over a low heat, stirring occasionally.
2. Stir in the vinegar and sugar, then add the stock and salt; stir together. Cover, bring to the boil, then simmer for 30 minutes. Add the chopped beetroot for the last 5 minutes. Meanwhile, mix together the crème fraîche and horseradish in a bowl with a pinch of salt and set aside.
3. Using a stick blender, whizz the soup until as smooth as possible (if necessary, you can push it through a sieve with a ladle, until only a couple of spoonfuls of pulp remain in the sieve; discard the pulp). Season with black pepper and add more salt if needed. Ladle into bowls, swirl in a blob of the horseradish cream and sprinkle with the chives before serving.
This recipe was first published in November 2017.