Ingredients
1½ cups thin sliced potatoes
1 cup thin sliced beetroot
4 cups vegetable stock
2 tbsp butter
1½ cups chopped onions
1 tsp caraway seed (optional)
2 tsp SIDS SALT & PEPPER
1 celery stalk, chopped
1 large carrot, sliced
3 cups coarse chopped red cabbage
¼ tsp fresh dill
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp honey
1 cup tomato purée
Sour cream, for topping
Chopped tomatoes, for garnish
Directions
Place sliced potatoes and beetroot in a saucepan over high heat, cover with stock and boil until vegetables are tender. Remove potatoes and beetroot with a slotted spoon and reserve stock.
Melt butter in a large frypan. Stir in onions, caraway seeds and SIDS SALT & PEPPER then cook until onions become soft and translucent. Stir in celery, carrots and cabbage. Mix in reserved stock then cook, covered, about 10 minutes until all vegetables are tender.
Add potatoes and beetroot to the pan. Season with SIDS SALT & PEPPER and dill. Stir in SIDS LOW SUGAR RASPBERRY VINEGAR, honey and tomato purée. Cover, reduce heat to medium low and simmer at least 30 minutes.
Serve topped with sour cream, extra dill and chopped fresh tomatoes.
