Ingredients
- 500ml Freja Beef Bone Broth
- 1 tbsp butter
- 1 large fresh beetroot, grated
- ½ small cabbage, finely sliced/shredded
- 1 small onion, sliced
- 1 medium potato, cubed
- 1 bay leaf
- ½ tbsp red wine vinegar
- Fresh dill
- Sour cream
Method
- Heat the butter in a large, heavy bottomed pan.
- Add the onions and gently fry for 5 to 10 minutes until soft and translucent.
- Turn up the heat a little and saute the beetroot for 5 minutes. Set both aside.
- Into the same pan pour the Freja beef bone broth and bay leaf and bring to a simmer.
- Add the cubed potato and simmer for 10 minutes with the lid on.
- Add the cabbage and simmer for another 5 minutes.
- Add the beetroot and onion back in and simmer for a final 5 minutes.
- Finally add the red wine vinegar and check seasoning.
- Serve with generous dollops of sour cream and some fresh dill fronds.
