Ingredients Serves 6
- 2 potatoes
- 2 cups shredded cabbage
- 2 cloves garlic
- 1 small bunch dill
- 1 beetroot
- 1 carrot
- 1 onion
- 1/2 bell pepper
- 2 tbsp oil
- 1 tsp tomato paste
- 1 tbsp lemon juice
- 1.5 tsp salt
- 1/2 tsp pepper
Peel the potato and cut into matchsticks, shred 2 cups of cabbage, chop up the garlic and dill.
Cut the onion finely, peel and shred the carrot and beetroot. Remove the seeds from the bell pepper, cut into strips.
Pour 7 cups of water (1.5 liter/3 pints) into a soup pan, add the potato, bring to a boil, cover and cook over low heat for 10 minutes.
In the meantime, heat 2 tbsp oil in a frying pan. Over medium heat saute the onion, carrot, beetroot and bell pepper for 6 minutes, stiring from time to time.
Dilute 1 tsp tomato paste with half cup of water, pour it to the frying pan. Add 1 tbsp squeezed lemon juice, and cook for 5 minutes, stiring occasionally.
After ten minutes, add the cabbage to the soup pan, bring to a boil and simmer for 3 minutes.
Then add the stewed vegetables, salt, pepper and cook for 5-7 minutes. At the end, add the dill and garlic, cover and leave for 20-30 minutes.