4 beetroot grated
100g White Cabbage ( shredded / cut very slim )
8 Small Potato / 4 MedÂ cubed
1 Medium Carrot grated
4 Medium Tomato
1 Medium OnionÂ cut small
800g Pork cubed
8 Sprigs Fresh Dill
3 Tbl Spn Olive Oil
1 tsp Vinegar
Sour Cream for serving
Fine chop onion, dill.
Heat 3 L water in big pan â add dill onion and meat.
30 mins after begin cooking meat.
Grate â Beets, Carrots. Fine chop toms.
Melt some butter in a pan, add Beets, Toms, vinegar cover with lid. Simmer gently 1 Hour.
Stir occasionally, if dry add some liquid from broth.
After total time 1:15 or 45 mins after the previous step.
In frying pan, melt 1 tbl butter, add carrots, potatoes, cabbage and little garlic. Cover and sautÃ© for 15 mins, stirring occasionally.
After broth has cooked for 1:30 remove floating fat. Add the cabbage , potato , carrots and garlic mixture. Stir well cook for 15 mins. Then add the beet mixture and cook for medium for 10 mins.
Reduce to gentle simmer until flavors have blended , meat is tender and everything is ready to eat.