Ingredients
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Method
-
Making the beef stock
Place the diced beef in cold water, bring to the boil and skim off the foam, then simmer gently with the lid on until the meat is tender.
180 min -
Frying the vegetables
Soften the onion and grated carrot in oil, then stir in the tomato purée and fry together briefly.
10 min -
Cabbage and potatoes
Add the diced potatoes to the stock, followed by the fried vegetables and the cabbage, then simmer everything together for 15 to 20 minutes.
20 min -
Seasoning
Season with bay leaves, salt, pepper and the crushed garlic, then sprinkle over the chopped dill just before the end of cooking.
1 min -
Serving
Serve hot, with sour cream on top.
1 min
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 2 565 kcal | 428 kcal |
| Fat | 120 g | 20 g |
| of which saturates | 52 g | 8,6 g |
| Carbohydrates | 247 g | 41 g |
| Protein | 132 g | 22 g |
| Fibre | 40 g | 6,7 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil, bay leaf, salt. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk
For sensitive digestion: onion, garlic, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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