0 Ratings
4 beets
2 carrots
2 small onions
2 medium potatoes
1 tbsp butter
3 tbsp ketchup
4 cup beef stock
1 tsp black pepper
2 tbsp chopped dill, fresh or dried
4 tbsp lemon juice salt to taste sour cream to serve
Wash and cut the tops off the beets and cut into matchsticks. If you are pressed for time you can also grate or dice them, but I find the matchstick gives a beautiful texture.
Grate the carrots and finely chop the onions. Put in a bowl together and set aside. Dice the potatoes small, and finely slice the cabbage into ribbons.
Heat a large pot on medium heat with the butter and add the carrots, onions, and ketchup. Gently sauté until the veggies soften. Add a tsp of freshly cracked black pepper and stir. Add a out 1/2 tsp of salt to season.
Tip in the potatoes, beets and cabbage and stir to mix it all together. Cook on medium, stirring frequently, for about 2-3 minutes, then top up with beef stock.
Bring to a boil and then turn the heat down to simmer for about 30 minutes.
Once finished, check for seasoning, and add the lemon juice and chopped dill. Serve up with a dollop of sour cream and dive in!
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