Satellite Soup with Starlink Sticks

Ingredients

• 1 small red cabbage (about 600 g), finely sliced
• 3 medium red beets, peeled and grated
• 2 large carrots, grated
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 tbsp tomato paste
• 1.5 l vegetable broth
• 3 tbsp apple vinegar
• 1 tbsp sugar
• 2 tsp black peppercorns
• 1 tsp chili flakes
• salt to taste
• 4 tbsp crème fraîche
• 8 long breadsticks (grissini)
• 4 tbsp fresh dill, chopped
• 2 tbsp sunflower oil

Method

1. Heat the sunflower oil in a large soup pot and sauté the onion and garlic for 2 minutes.
2. Add red cabbage, beets, and carrots, and cook for 5 minutes.
3. Stir in the tomato paste and briefly fry.
4. Add the potato cubes, broth, vinegar, sugar, peppercorns, chili flakes, and salt.
5. Bring to a boil and simmer gently for 35 minutes until vegetables are soft.
6. Roughly puree the soup with an immersion blender for texture.
7. Season to taste with extra salt, vinegar, or pepper if needed.
8. Pour the soup into deep plates.
9. On each plate, lay 2 breadsticks diagonally across each other in a star shape, as satellite rays.
10. Spoon a dollop of crème fraîche in the center and sprinkle with dill.

Serving notes

• Serve with extra breadsticks for those who want more.
• Sprinkle extra chili flakes on the crème fraîche for extra kick.
• Serve in dark bowls for maximum contrast.