Main course - Austria
by Olivia Tucek Tolstoy (2022)
Number of people 4
Preparation 60"
- 150 g onion
- 15 g sugar
- 10 g salt
- Cold-pressed sunflower oil
- 200 g carrots
- 200 g beetroot
- 250 g potatoes
- 100 g white cabbage
- 20 g garlic
- 250 ml red wine
- 1.5 liters of vegetable stock
- 3 bay leaves
- 300 g tomato passata
- 20 g Worcester Sauce
- 20 g cider vinegar
- Pepper
- Dill
- Sour cream
- Cut the onions into fine rings. Heat the oil in a large pan and sauté the onion until it is translucent. Then stir in the salt and sugar and caramelize the mixture until light brown.
- Chop the carrots, beetroot and potatoes into bite-sized pieces. Finely chop the white cabbage into rings and chop the garlic. Add them together and sauté for approx. 5-7 mins. until they have softened a little.
- Deglaze using the red wine. Then pour in the vegetable stock. Add the bay leaves and tomato passata. Leave to simmer for approx. 25–30 mins. Add the Worcester Sauce and the cider vinegar. Season to taste with pepper Finely chop the dill. Serve with the dill and sour cream.
Did you know?
If you want the soup to be completely free from animal products, make sure that the Worcester sauce is free of fish and that the sour cream is made from a vegetable base.
Nutritional advice
by Sylvie DejardinThis soup is packed full of vegetables rich in antioxidants, such as beetroot and carrots. The more colorful a dish is, the better it will taste and the more vitamins, minerals, polyphenols, etc. it will contain. Rich in fiber, it is lovely and filling, as well as being good for healthy intestines. Potatoes are a good source of carbohydrates and therefore energy. To be eaten as a starter or as a main course in the evening meal.
