Maggie Beer

Beetroot, Red Cabbage and Vino Cotto Soup

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Step 1: Heat Extra Virgin Olive Oil in a large pan, add sliced onion and carrot and gently sauté until soft.

Step 2: Add red cabbage half at a time till it begins to wilt with a splash of Verjuice then add grated beetroot and cook just a minute at high temperature.

Step 3: Add finely cut celery and hot vegetable stock and cook quickly till tender, stirring occasionally to make sure it does not stick to bottom of the pan. Add Vino Cotto.

Step 4: Puree to desired consistency, adjust seasoning and serve with sour cream and parsley.


  1. 100g 2 red onion thinly sliced
  2. 270g 2 cup carrots trimmed and cut into small dice
  3. 500g 1/4 red cabbage sliced
  4. 50ml 2 1/2 tbspn Verjuice
  5. 150g beetroot grated
  6. 1 cup celery trimmed and cut into small dice
  7. 800ml Vegetable Stock preheated in another pot
  8. 40ml 2 tbspn Vino Cotto
  9. 1/2 tspn salt
  10. 1/4 tspn black pepper
  11. 125g 1/2 cup sour cream
  12. to serve parsley

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