Traditionally eaten with a blob of sour cream and rye bread.
Serves 4-6
Serves 4-6
Ingredients
- 2 onions chopped
- 2 large carrots diced
- 2 large potatoes diced
- 2 beetroots diced
- 1/2 Savoy cabbage shredded
- 1 tin of tomatoes
- 1 Ltr vegetable stock
- 1 Tbps cider vinegar
- Parsley or dill optional
Instructions
- Sweat onions & carrots for 10 minutes until soft. Add the potatoes and beetroot and stir well, continue on a medium heat for a few more minutes then add the tomatoes, stock and vinegar. Bring to the boil and cook until the vegetables are almost cooked through, then add the shredded cabbage. Boil for 5 minutes more and add herbs, salt & pepper to taste.
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