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Grandma Hewitson's soup from the garden

Method

  • Cook the potatoes in lightly salted boiling water until tender. Drain well and cut in half.
  • At the same time, heat the stock in a large heavy-bottomed pot and add the garlic, beetroot, celery carrot, parsnip, onion, tomatoes and seasonings. Stir and bring to the boil. Then lower the heat and gently simmer for 10 mins.
  • Add the cabbage, mix well and cook until the vegies are very tender.
  • Then add the red wine vinegar and stir.
  • Combine the sour cream and horseradish cream.
  • To serve, put 2-3 halves of potato in individual bowls, ladle the soup on top, sprinkle with the horseradish sour cream and garnish with the parsley.

Ingredients

  • 8-12 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • 2 litres chicken stock
  • 1 garlic clove, crushed
  • 3-4 beetroot, cubed
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1 large parsnip, diced
  • 1 large onion, chopped
  • 1 can diced tomatoes
  • 250 gm cabbage, coarsely sliced
  • a splash of red wine vinegar
  • 2 tbsp sour cream
  • 2 tbsp horseradish cream
  • 3 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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