Photo by St-Amand Cassidy
Ingredients
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2 tablespoons
olive oil
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1
onion
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2
cloves of garlic, minced
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0.5 teaspoons
caraway seeds, ground
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1 pound
beets, peeled and diced
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2 cups
cabbage, shredded
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1
potato, peeled and diced
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2
sticks of celery, diced
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0.5
fennel bulb, thinly sliced
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2 tablespoons
tomato paste
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0.25 cups
brown sugar
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2 liters
good quality vegetable stock
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3 tablespoons
apple cider vinegar
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sour cream, chopped dill, drizzle of gin, black bread to garnish (optional)
Directions
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In a large pot, heat olive oil.
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Add onion, garlic, caraway seeds and cook for 2 minutes.
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Toss in vegetables and continue cooking until tender.
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Add stock, tomato paste and sugar and simmer for 30 minutes, uncovered.
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Remove from heat and add the vinegar.
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Season to taste.
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Garnish with a dollop of sour cream, chopped dill and a drizzle of gin and serve with black bread on the side.
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