Life on a Table recipe #175 – Mazambala Beetroot Soup

Travel lightly over earth and sky
June 6, 2017
Treasures of the south
June 7, 2017
Travel lightly over earth and sky
June 6, 2017
Treasures of the south
June 7, 2017




Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”black” style=”dotted” border_width=”3″][vc_column_text]Beetroot soup is a traditional Russian dish which can be served as a creamy chilled soup with chives sprinkled on top or as a large one-pot family meal.[/vc_column_text][vc_separator color=”black” style=”dotted” border_width=”3″][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]


500 g beef brisket or beef goulash

5 whole beetroots, washed and peeled

1 onion, chopped

¼ cabbage, finely sliced

1 stalk celery, chopped

30 ml red wine vinegar

10 ml sugar

10 ml salt

2 bay leaves

30 ml fresh parsley

2.5 ml ground black pepper

50 g tomato paste

2 x 410 g tins chopped tomatoes

1 litre water

Sour cream to serve

30 ml lemon juice

[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD

Put the water, beetroot, beef, vinegar and 5 ml salt in a stockpot. Bring to the boil and cook for 1 hour.

Add the remaining ingredients and simmer for another 2 hours.

Take out the beetroot to grate and put it back into the soup.

Cut the meat into smaller pieces if necessary.

Add the lemon juice and adjust the seasoning to taste.

Boil for another 5 minutes.

Serve with a dollop of sour cream.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]

Photo ©Hentie Burger
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[/vc_column][vc_column width=”2/3″][vc_column_text css=”.vc_custom_1496757158465{padding-top: 20px !important;}”]Life on a Table can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email or phone 061 420 514.[/vc_column_text][/vc_column][/vc_row]

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