Try something different with this vibrant beetroot and cabbage soup packed of nutrients. Light and superhealthy, it makes a great dinner and can be easily adapted to a vegetarian option.
Beetroot is an amazing superfood that is unfortunately underrated and rarely used in day to day cooking. It is full of nutrients, rich in calcium, vitamin A and C, folic acid and is a great source of fiber. Since the Roman times, beetroots have been used for medicinal purposes.
Various studies have looked at the effect of beetroot on digestive system, blood pressure and even performance levels. If you would like to read more about the health benefits and research on beetroot, the NHS have teamed up with the British Dietetic Association (BDA) to answer some of the common questions in their Can Beetroot Juice Give You Wings article.
I make the Russian Beetroot Soup in my Instant Pot Pressure Cooker, but the recipe below is suitable for any pressure cooker or conventional cooking. Before my Instant Pot days I used to make it on the hob and it was just as good.
I love chunky soups, but you can blend it if you prefer creamy soups. Either way the Beetroot Soup will taste fresh and delicious.
If you are not using pressure cooker:
Sauté the beetroot, carrots and onions, add vinegar and tomato paste. Cook the beef with peppercorns, bay leaf and a celery stalk for flavour. Once cooked, add the sautéed vegetables and sliced cabbage. Cook for 10-15 min until the vegetables are just tender.
If you are using the pressure cooker:
Follow the instructions below. Note: The water will not evaporate, so do make sure the volume of water you add is the volume of soup that you need. For 2-3 generous portions I would recommend filling the pot to the 3l mark.
- Beef 400gr (optional)
- Beetroot – 1
- Carrot – 1
- Onion – ½
- Sweetheart Cabbage – ½ or replace with any spring greens
- Tomato paste – 1-2 tbsp.
- Vinegar – 1tsp.
- Salt, pepper, crème fraiche, fresh dill or parsley to serve
- Finely slice beetroot, carrots and onions. Choose “Sauté” function, add a little oil and sauté the sliced vegetables for 3-5 min to release the flavours.
- Add 1-2 tbsps. of tomato paste and 1 tsp of vinegar, mix it in with the sautéed vegetables
- Add finely sliced cabbage or any other spring greens
- Add sliced beef in the pot, add water. Add salt, a few peppercorns, bay leafs and a celery stick for flavour. Close the lid, select “Manual” function, set for 25 min.
- Serve with rye or wholemeal bread, crème fraiche and fresh dill or parsley.
- For a vegetarian option, skip the step 4 and select the “Soup” function