aolichi's Journal, 20 Oct 20

That looks good. :) 

Can I ask for the recipe please 

Of course! So you shred beetroot (big one), 2 carrots. Chop onions and a quarter of big white cabbage. Several potatoes, chopped in cubes. White beans (soak over night and cook until ready separately, before cooking anything else) Then fry chopped onions and carrots until fragrant( with a bit of oil and salt) . In a pot (1.5 liter was our pot. So 750 (half) water). Bring to boil, add shredded beetroot. Boil until the redness is boiled out (to orange color). Add potatoes and beans. Add fried carrots and onions. Boil till potatoes are almost ready. Add chopped cabbage. Taste it - add salt up to taste and a tea spoon of sugar. Boil for another ten minutes. Try the potatoes and beans in it - to make sure they are ready. And then it’s done. When served our fresh parsley on it and eat it with proper white bread with garlic. (Traditionally it’s eaten this way)  

I prefer to have it with black rye bread and garlic butter. I also simplified the recipe by replacing fresh beetroot with tinned, I chop it into small cubes and add at the very end, then bring to boil and turn the heat off. This way it keeps the rich beetroot colour and adds slight tartness from marinated beets. Can also use tinned red kidney beans or any other variety to save time. 

It depends. I personally don’t like it when it keeps the beetroot color. Black bread is also very good with it!  

Yummo. I want some of that! 

yum! thanks for the recipe!