Ingredients
- Servings: 6
- 4 cups beef stock
- 2 cups cabbage, shredded
- 3 beetroots, peeled & grated
- 1/4 teaspoon caraway seed
- 1/4 teaspoon pepper
- 4 tablespoons sour cream
- 1/2 lemon
Recipe
- 1 bring broth to a boil and add cabbage, beets, caraway and pepper. cover and simmer for 15 minutes. serve with a dollop of sour cream and a lemon wedge for squeezing.
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