Beet Cabbage Soup Punajuurikaalikeitta Recipes

BEET, GINGER AND RED CABBAGE SOUP

Beet, Ginger and Red Cabbage Soup image

This creamy, ruby red soup as a touch of ginger and rosemary. It's topped with a dollop of sour cream and toasted walnuts.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter
1 cup chopped red onion
1 cup peeled and chopped potato
1 tablespoon peeled and chopped fresh ginger
3 to 4 sprigs fresh thyme
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
1 1/2 cups peeled and diced red beets
1 1/2 cups shredded red cabbage
Sour cream and toasted and chopped walnuts for garnish, for

Steps:

Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, thyme, rosemary, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
Add the beets and cabbage and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the herbs and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
Reheat the soup if necessary and adjust the consistency with water and seasoning with salt and pepper as needed
Serve hot with a dollop of sour cream and toasted chopped walnuts sprinkled on top.

BEET & CABBAGE SOUP - PUNAJUURIKAALIKEITTA

Beet & Cabbage Soup - Punajuurikaalikeitta image

Make and share this Beet & Cabbage Soup - Punajuurikaalikeitta recipe from Food.com.

Provided by Coasty

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 cups beef stock
2 cups cabbage, shredded
3 beetroots, peeled & grated
1/4 teaspoon caraway seed
1/4 teaspoon pepper
4 tablespoons sour cream
1/2 lemon

Steps:

Bring broth to a boil and add cabbage, beets, caraway and pepper. Cover and simmer for 15 minutes. Serve with a dollop of sour cream and a lemon wedge for squeezing.

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