1 Small Cabbage
10 Cups Vegetable Stock
3 Teaspoons Fresh Dill (Chopped)
2 Cloves Garlic (Minced)
2/3 Cup Sour Cream
Salt & Pepper
Peel the beetroot and cut all but two into cubes.
Pour stock into a medium sized saucepan.
Shred ¾ of the cabbage and add to the stock with the beetroot cubes, dill and garlic.
Bring the stock to the boil, reduce the heat and simmer for two hours.
Strain and return the liquid to the saucepan.
Slice the remaining cabbage and grate the two remaining beetroots coarsely.
Sauté the beetroot in butter for two minutes
Add the beetroot and the sliced cabbage to the liquid and cook for 15 minutes.
Remove from heat and stir in the sour cream and season to taste with salt and pepper.