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This recipe was shared on the Growers' Sheet for 12th January 2018.

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300g beetroot, peeled
50g butter
1 small onion, diced
1 small carrot, diced
1 stick of celery, diced
1 small leek, diced
2 grains allspice
1 bay leaf
1.5l stock
2 medium potatoes, peeled and diced
1/2 small cabbage, shredded
4 cloves garlic, crushed
2 tbsp. cider vinegar
1 tsp sugar
1/2 tsp ground black pepper
sour cream and fresh dill to serve


  1. Dice 3/4 of the beetroot; set the rest aside.
  2. Melt the butter in a large pan, add the onion, and cook gently for 5 mins.
  3. Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well.
  4. Cook for another 10 mins, adding a little stock in the vegetables are getting too dry.
  5. Meanwhile, grate the remaining beetroot.
  6. Add the rest of the stock to the vegetables along with the potatoes, and simmer for 15 minutes.
  7. Add the cabbage, garlic and grated beetroot and cook for a further 10 mins until the vegetables are all tender.
  8. Add the vinegar and sugar and season to taste.
  9. Serve with a dollop of sour cream and a sprig of dill on top.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)