The solidarity of coming together through food as a response to catastrophic tragedy is being beamed around the world via #cookforukraine A bowl of soup seemed best. This recipe is an adaptation from Mamushka: Recipes from Ukraine and beyond by Olia Hercules via the SBS website. @oliahercules is a Ukrainian food writer valiantly sharing unfolding stories and news. Follow, support and cook. I only wish there was a transport mechanism to send this delicious and nourishing soup to where it’s really needed.
Ingredients
(Serves 4 – 6)
2 tbsp rice bran or vegetable oil
1 sml red onion, diced
1 medium carrot, peeled and diced
½ tsp salt
1 tbsp tomato paste
1 x 400 g tin diced tomatoes
1 red capsicum, diced
1 litre rich chicken or pork stock
2 bay leaves
200 g beetroot, peeled and cut into matchsticks
200 g potato, diced
¼ white cabbage, shredded
1 x 400 g tin red kidney beans, drained and rinsed
Sour cream, to serve
Fresh dill, roughly chopped to serve
Method
- Heat the oil in a small to medium stock pot.
- Gently fry the onion and carrot with the salt until golden and the carrot is starting to soften.
- Stir through the tomato paste and continue to fry until caramelising.
- Add the tinned tomatoes, red capsicum, stock, bay leaves, beetroot, potato and cabbage to the pot and bring to a simmer.
- Gently simmer for 30 – 40 minutes before stirring through the red kidney beans. Simmer a further 10 minutes.
- Season to taste before serving with a dollop of sour cream, fresh dill and freshly cracked pepper.
