Ingredients
Original recipe: 4 generous bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 400 gRaw beets peeled and coarsely grated
- 250 gCabbage shredded
- 300 gPotatoes diced
- 150 gCarrot grated
- 150 gOnion diced
- 3 cloveGarlic chopped
- 240 gCanned white beans drained and rinsed
- 2 tbspTomato paste
- 30 mlSunflower oil
- 1500 mlWater
- 1 eachBay leaf
- 30 mlLemon juice
- 15 gFresh dill chopped
- 1 tspSalt
- ½ tspBlack pepper
Make it
- Heat the oil in a large saucepan over medium heat. Cook onion and carrot for 6 minutes, then add beets and cook for 5 minutes.
- Stir in garlic and tomato paste for 1 minute. Add water, potatoes, bay leaf, salt and pepper and bring to a gentle boil.
- Reduce to a simmer and cook for 12 minutes. Add cabbage and beans and simmer for another 12–15 minutes, until all vegetables are tender.
- Remove the bay leaf and stir in lemon juice and dill. Serve in deep bowls while hot.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.