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Traditionally eaten with a blob of sour cream and rye bread.
Serves 4-6
Servings 0

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.