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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wrote down the recipe as Galina made it. Tip: Don't peel the veges as they are too sweet in NZ. Ingredients:
1 tablespoon canola oil |
1 onion |
2 medium beetroots |
1 carrot |
2 potatoes |
1/4 cabbage |
1 red pepper |
1 tablespoon chicken stock powder |
1/2 cup vinegar |
1 tablespoon sugar |
5 peppercorns |
1/4 cup low-fat plain yogurt |
1/2 cup parsley (chopped) |
dried dill (to garnish) |
Directions:
1. Chop and soften onion in oil.
2. Grate or cube beetroot.
3. Grate carrot.
4. Cube potatoes.
5. Add to onion, stir around for a few minutes.
6. Add water to barely cover
7. Bring to boil and boil for 5 mins.
8. Shred cabbage.
9. Finely chop red pepper.
10. Add cabbage, red pepper, vinegar, stock powder, sugar, pepper corns and simmer further 10 mins.
11. Serve with yoghurt, parsley and/or dill to garnish and with sour dough bread.
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