Beetroot, cabbage and apple soup

Serves: 6

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Total Time: 60

Prep Time: 10

Cook Time: 50

• 30 gram(s) unsalted butter
• 150 gram(s) rindless streaky bacon, diced
• 1  onion, peeled and finely chopped
• 2 clove(s) garlic, peeled and finely chopped
• Quarter  red cabbage, finely sliced
• 600 gram(s) uncooked beetroot, trimmed, peeled and cut into 1cm dice
• 2  apples, peeled and cut into 1cm dice
• 200 ml dry cider
• 1.2 liter(s) chicken stock
• sea salt, black pepper
• crème fraîche and sliced spring onions to serve

Method

1. Melt the butter in a large saucepan over a medium heat and fry the bacon for about 5 minutes until lightly golden, stirring occasionally. Add the onion and garlic and fry for a few minutes longer until they start to colour, again stirring occasionally.
2. Halve the cabbage strips into two shorter lengths, add to the pan with the beetroot and apple, and sweat for another 5 minutes, stirring now and again.
3. Add the cider, turn the heat up and reduce until syrupy, then add the chicken stock and some seasoning, bring to the boil, cover and simmer over a low heat for 30-45 minutes until the beetroot is tender.
4. Serve with a spoonful of crème fraîche and some spring onions scattered over. Recipe by Annie Bell

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