Ingredients
- Serves 4 - 6
2 tbsp olive oil
500g (1 lb) beetroot, scrubbed and julienned
2 large carrots, scrubbed and julienned
2 medium onions, peeled, quartered and sliced thinly
300g (about 1 1/2 cups) sauerkraut (you can also use regular cabbage)
5 cups boiling water
1 stock cube (preferably vegetable, but I used chicken without any problems)
1 tsp sugar
1 tbsp lemon juice (plus extra to taste)
1 tsp dried dill
a sprinkle of caraway seeds
sour cream, to serve
Description
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