Ingredients portion 6
Meat on the bone 500 g
Beetroot 300 g
White cabbage 200 g
Onions 1 piece
Carrots 100 g
Tomato puree 1 tablespoon
Vinegar 1 tablespoon
Sugar 1 tablespoon
Salt to taste
Potatoes 400 g
Cooking instructions 2 hours
1 Boil the meat broth with the bay leaf.
2 Boil the beetroot with the skin, cool, peel and grate.
3 Peel the carrots and onions. Grate the carrots, shred the onions. Fry the vegetables (carrots, onion and beetroot) in sunflower oil with tomato paste. A couple of tablespoons of bouillon can be added to prevent the vegetables from burning. When the roast is ready, add a tablespoon of sugar dissolved in vinegar and mix everything together.
4 Shred the cabbage and add it to the stock. When the cabbage is almost cooked (about 15 minutes), add the roasted vegetables, bring to the boil and add the peeled and diced (1-1.5 cm) potatoes.
5 Boil until the potatoes are tender.
Advice for the recipe Bon appetit!
