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Beetroot and Cabbage Soup HT SP Finnish 30mins

 

Finnish Name:  Punajuurikaalikeitto

 

Serves 4     Hot   Vegetables  Vegetable   SoupGluten Wheat Free  Eggless  Finland  Scandinavian  Scandinavia Europe

 

Ingredients

960ml/32fl.oz. Fresh Beef Stock

1 Small Green Cabbage, finely shredded

3 Large Beetroot, peeled and grated

A large pinch of Caraway Seeds

Salt and Black Pepper

To serve

Sour Cream

 

Instructions

 

1. Place the stock in a large saucepan and bring to the boil.

 

2. Add the cabbage, beetroot, caraway seeds, salt and pepper, stir well then reduce the heat to medium, partially cover and cook for 20 minutes, stirring from time to time.

 

3. Serve very hot with a dollop of sour cream.

 

 

 

 

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size

 

Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug

Saucepan

Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender

 

Make Ahead

Allow to cool, cover and refrigerate

 

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