This recipe comes by way of Felicity Cloake’s Guardian blog ‘How to cook the perfect…‘. I’ve made a few alterations, but honestly, it’s hard to go wrong with this. Don’t be shy with the cider vinegar!
- Onion, 1, diced
- Carrot, 1 or 2, diced
- Celery, 1 or 2, diced
- Beetroot, 2 large, 3/4 diced, 1/4 grated
- Bay leaf,1
- Stock, 1 litre (veggie works fine)
- Mushroom dashi, 1 tbsp (optional – counters the sweetness of the beets nicely though)
- Pink peppercorns (optional, but fun)
- Potato, 2 diced
- Garlic, 3 or 4 cloves, minced
- Cabbage, 2 or 3 leaves, finally shredded
- Cider vinegar, 4 tbsps
- Sour cream, dollop to serve
- Dill, to serve
Fry the onions up in a mix of olive oil and butter for a few minutes until they start to soften. Then add the carrot, celery, diced beetroot and the bay leaf. Poke this around for 10 minutes. Now add the stock, dashi, pink peppercorns and potato, and cook for another 15 minutes. Add the garlic, cabbage and grated beetroot and mix it all up.
Everything should be cooked in about 10 minutes, at which point you should add the vinegar. I’ve said 4 tbsps, but start with 2 and adjust to taste. It should have a strong acidic kick – so be brave! Serve with a dollop of sour cream and a sprinkling of dill.