|1/2 medium cabbage
2 big potatoes
1 large beetroot
2 medium carrots
1 medium onion
2 cloves of garlic
2 big tomatoes
|1 red bell pepper
4 bay leaves
1/4 bunch of fresh dill
1/4 bunch of fresh parsley
5-8 peppercorn not crushed
4-5 of the big peppercorns(sorry don't know the english name)
1/4 cup olive oil
1 1/2 quart of water
I am one of those who likes to chop everything in advance before starting to cook.
Dice the onion. Chop/crush the garlic. Dice the bell pepper, Julian the carrots and beats and cabbage. Chop the dill and parsley.
In a medium size pot heat the Olive oil and the chopper onions, crushed garlic, the 2 kinds of peppercorn, bay leafs and the salt and pepper. Sauté this mixture until the onions are translucent. Sautéing the peppercorn and the bay-leaf will also bring out the taste better.
At this time add the other vegetables and sauté them for another 5 minutes. Mixing them ever minute of two to allow some browning on the veggies. Add the water after the 5-6 minutes of sautéing and put it in a slow simmer for about 20 minutes such that the vegetables ar cooked but not overcooked. should still have a bite to them
|To server you may add a table spoon of sour cream.(some add yogurt) or 1/2 table spoon of viniger.
I also sprinkle some of the chopper fresh dill at the time of serving.
|For non vegetarians just create a beet stock with about 1/2 pound of beef on the bone.