Ingredients
1 ltr vegetable stock (GF)
2 tbsp red wine vinegar
250g raw beetroot, peeled & diced
500g waxy potatoes, peeled & diced
500g red cabbage, shredded
1 tbsp tomato puree
2 onions medium, finely chopped
Salt & fresh pepper
Method
- Bring stock and vinegar to the boil then add beetroot and potato and simmer for ten minutes before adding cabbage, bay leaf and tomato puree
- Season and simmer for 10 minutes then add onions and cook for a further 15 minutes
- Serve hot or cold and garnish portions with a swirl of sour cream and a sprinkle of chopped fresh chives
