Servings: 4
Ingredients
- 2 l meat broth
- 3 potatoes
- 1 red beetroot (uncooked)
- 1 carrot
- ¼ cabbage
- ½ red peppers
- 1 onion
- 1 tomato
- 1 spoon wine vinegar
- salt to taste
- butter (or oil) for frying vegetables
- parsley (raw or dried)
Instructions
- Cut the potatoes into cubes and add them to the stock and bring to the boil.
- Finely chop the onion and peppers, slice the beetroot into strips, grate the carrot and fry everything in butter for about 5 minutes. After frying, add to the already boiling broth with the potatoes.
- Slice the cabbage into strips, finely chop the peeled tomato and fry it as well, then add it to the pot with the broth and the other vegetables after frying.
- Add salt if not enough.
- Cook over low heat for about 20 minutes.
- Add the vinegar and parsley when it is done cooking.
- Serve with sour cream.
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