Purple soup

JanaBy Jana    

June 12, 2017

Purple soup 0 5 0
  • Prep: 10 mins
  • Cook: 40 mins
  • 10 mins

    40 mins

    50 mins

  • Yields: 4-6 Bowls


1Heat the oil in the deep pan.

2Add chopped onion and caramelised it, for about 10 mins. Add two spoons of water if necessary. Keep steering.

3Add the beetroot and red cabbage. Cover the pan and let it sweat for about 8 mins. Stir.

4Add the stock, stir well and bring it to the boil and cook for about 20 mins or until the beetroot is soft.

5Take off the heat and blend the soup until its smooth.

6Add two-three spoons of sour cream.

7Sprinkle fresh dill

8Serve with the boiled egg.


1l vegetable stock

2 tbsp olive oil

1 red onion (large), chopped

1 beetroot

1/2 of red cabbage, chopped

1 boiled egg (optional)

1 cup of sour creme



0 Reviews

All fields and a star-rating are required to submit a review.