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| Wellness | Fitness & Weight Loss | Food | Supplements & Remedies | Developmental disorders | ||||
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1.5 kg cooked beetroot, diced 2 stalks celery chopped 1 large onion, finely chopped 2 litres beef stock 500g cabbage, shredded 1 tsp salt 1½ tsp black pepper 2 bay leaves 2 tblsp wine vinegar 250ml soured cream 2 tblsp parsley, chopped |
Gluten-free Egg-free Nut-free Sugar-free |
Combine beetroot, celery and onion in a large pan. Add sugar and stock to cover. Bring to the boil, ensuring sugar dissolves.
Cover and simmer for 20 minutes, stirring occasionally.
Add cabbage, simmer for 20 minutes.
Pour in remaining stock, salt, pepper, bay leaves and vinegar. Lower heat and cook for about 20 minutes. Remove bay leaves.
To serve stir 1 tblsp soured cream into each bowl and sprinkle with parsley.
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