Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tbs extra virgin olive oil

  3. 1 onion, sliced

  4. 1 large potato, peeled, cut into 2cm cubes

  5. 450g can whole baby beets, drained, roughly chopped

  6. 3 cups (240g) finely shredded savoy cabbage (about 1/4 small cabbage)

  7. 1 1/4L (5 cups) beef stock

  8. 200g beef fillet, very thinly sliced across the grain

  9. 4 tbs natural yoghurt

  10. 2 tbs chopped chives

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes until lightly golden. Add the potato, beetroot, cabbage, stock and some salt and pepper. Bring to the boil, then cover and simmer gently over low heat for 15 minutes or until the potato is tender.

  2. Divide the beef slices among 4 warmed soup bowls. Spoon over the hot soup (the heat will lightly cook the beef), then serve topped with yoghurt and chives.


Send feedback