Beet Soup with Puff Pastry Top
Thaw the puff pastry and cut out circles from it as per the size of the soup bowls.
Peel the beets, cut 3 beets into cubes and finely grate the remaining 3 beets.
Peel the onion and carrot, and dice.
Cut out the stalk from the cabbage and cut the rest into strips.
Place the beet cubes, onion, carrot, garlic and cabbage strips along with the broth in a pot and bring to a boil. Cover and simmer for about 30 minutes.
Add the grated beets to the soup, stir in the sugar and lemon juice, and season with salt and pepper.
Divide the beet soup equally into the soup bowls and place the puff pastry circles over, pressing down firmly on the edges of bowls. Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10 minutes until golden brown. Serve immediately garnished with dollop of sour cream.