• 500ml Freja Beef Bone Broth
  • 1 tbsp butter
  • 1 large fresh beetroot, grated
  • ½ small cabbage, finely sliced/shredded
  • 1 small onion, sliced
  • 1 medium potato, cubed
  • 1 bay leaf
  • ½ tbsp red wine vinegar
  • Fresh dill
  • Sour cream


  1. Heat the butter in a large, heavy bottomed pan.
  2. Add the onions and gently fry for 5 to 10 minutes until soft and translucent.
  3. Turn up the heat a little and saute the beetroot for 5 minutes. Set both aside.
  4. Into the same pan pour the Freja beef bone broth and bay leaf and bring to a simmer.
  5. Add the cubed potato and simmer for 10 minutes with the lid on.
  6. Add the cabbage and simmer for another 5 minutes.
  7. Add the beetroot and onion back in and simmer for a final 5 minutes.
  8. Finally add the red wine vinegar and check seasoning.
  9. Serve with generous dollops of sour cream and some fresh dill fronds.