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Ingredients
To serve
Method
1. Heat the oil or butter in a large heavy-based saucepan. Add the beetroot,
carrot, celery, potato, onion and garlic, then sauté for a couple of minutes
until the veg are well combined and coated with the fat. Add the stock and
season with salt and black pepper.
2. Bring the soup almost to the boil, then cover and simmer for about 15
minutes. Add the cabbage and tomatoes. Cover the pan and leave the soup
to simmer for another 20 minutes. Taste for seasoning and add more salt
and pepper if necessary.
3. Trim the fat off the steak. Heat a griddle pan until it is smoking and cook
the steak for just a couple of minutes on each side. Remove the steak and
leave it to rest for 5 minutes, then slice it as thinly as you can and add any
meat juices to the soup.
4. To serve, divide the strips of steak between the soup bowls and ladle the
soup on top. Add dollops of soured cream or crème fraîche, if using, and a
sprinkling of dill.