Ingredients:
10 beef dripping
1 large raw beetroot, peeled and grated
1 carrot, scrubbed and grated
1 onion, peeled and finely chopped
350g red cabbage, finely grated
2 tomatoes, peeled and chopped
1 L white stock
Salt and freshly ground black pepper
2 bay leaves
Pinch of mixed herbs
To finish: Natural yoghurt
1 x 15 ml spoon finely chopped parsley
Directions:
Melt the dripping in a large heavy-based pan and fry the grated beetroot lightly for 5 minutes. Add the remaining vegetables with the stock, seasoning and herbs. Bring to the boil, remove any scum on the surface and continue to cook for about 2 hours. Remove the bay leaves and serve. Garnish each portion with a spoonful of yoghurt and a sprinkling of parsley.
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