A lovely colourful soup; recipe submitted by Lyn Barwick.

Serves 6-8 people


Butter or oil for frying
1 large onion peeled and sliced
1 large carrot peeled and diced
2 large beetroot cooked and diced
½ a small red cabbage shredded
1¼ litres/2 pints beef stock
15ml/1 tablespoon tomato purée
15ml/1 tablespoon malt vinegar
15ml/1 tablespoon sugar
Salt and pepper
Soured cream  to serve with the soup


Melt a small quantity of butter or oil in a large pan.

Add the vegetables, cover and cook gently for 5 minutes.

Add the remaining ingredients and bring to the boil.

Lower the heat, cover and simmer for 30 minutes or until the vegetables are tender.

Leave the soup to cool slightly then transfer to a blender and blend, the soup will thicken and have a slightly course texture.

Return to the pan, check the seasoning and reheat if necessary.

Serve with the soured cream.