About this recipe:My friend's mother taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be easily made vegetarian by omitting the mince. Serve garnished with sour cream and fresh parsley.
Crumble the mince into a pan over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Fill a large pot halfway with water (about 2 litres), and bring to a boil. Add the mince and cover the pot and return to a boil. Add the beetroot and cook until it has lost its colour. Add the carrots and potatoes and cook about 15 minutes or until tender. Add the cabbage and the diced tomatoes.
Heat the oil in a frypan over medium heat. Add the onion and cook until soft.. Stir in the tomato paste and water until well blended. Transfer the contents of the frypan to the pot. Add the garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste and season with salt and pepper.
Ladle into serving bowls, and garnish with sour cream and fresh parsley.