This soup is something I call “Sirkku’s mishmash-soup”, made of all kinds of leftover vegetables and root vegetables in my fridge: beetroots, carrots, broccoli, sweet pepper, celeriac and chili. Flavoured with meat or vegetable stock, garlic, black pepper, parsley and lemon.
Cooking times of vegetables (all cut or chopped):
Turnip 30-40 minutes
Celeriac 15-20 minutes
Cabbage 15-20 minutes
Beetroot 15 minutes
Cauliflower 10 minutes
Onion 10 minutes
Leek 5-10 minutes
Broccoli 5 minutes
PORTION: 3-4 servings
TIME TO MAKE: 30-40 minutes
- about 200 g minced meat
- 1 little yellow onion
- 1 beetroot
- 3 carrots
- ½ broccoli
- 1 small red bell pepper
- 1 small piece of celeriac
- 1 small chili pepper
- 1 liter of vegetable or meat stock
- 3 garlic cloves
- black pepper, paprika powder, salt
- lemon juice
Fry the minced meat with onion. Flavour with salt, black pepper and paprika powder.
Peel and chop the beetroot, carrots and celeriac.
Heat up about one litre of vegetable/meat stock until it boils..
Start with celeriac and let it stew about 5minutes before adding beetroot, carrots and chopped garlic cloves. After another 5minutes add bell pepper and chili pepper. And finally after 10 minutes of stewing add broccoli and minced meat and then let the soup simmer about 10 minutes.
Drop two tablespoons of lemon juice in the soup and then finish with a handful of parsley. Season with salt and pepper to your taste if needed.
Tags: minced meat red vegetable soup with minced meat