This recipe makes 4 servings. Takes about 30 minutes to make.


  • 950ml beef stock
  • 3 raw beetroot, peeled and grated
  • 1 finely shredded green cabbage
  • pinch of salt
  • black pepper to taste
  • 1 large pinch of Caraway Seeds
  • sour cream
  • parsley to garnish (optional)


  1. Wash and dry all vegetables.
  2. Place the stock in a large saucepan bring to the boil.
  3. Add cabbage, beetroot, caraway seeds, salt and pepper.
  4. Stir and reduce the heat to a simmer.
  5. Partially cover and cook for 20 minutes.
  6. Stir from time to time.
  7. Serve hot with a dollop of sour cream and chopped parsley.