• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

i found this recipe from a video. it was russian so i just watched the video but i didnt understand what she was saying. this is pretty much how she did it, but i cant find the video anymore so im not sure if im doing it exactly right, but this is how i do it. i make it all the time now… its a staple. makes you feel good too.

§Details

• ⏲️ Prep time: 10
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 8

§Ingredients

• 1 small or medium head of green cabbage
• 1 large white onion
• 2 beets cooked (as well as the water they were cooked in)
• 1 large, or 2 small russet potatos
• stock or water (chicken stock is ideal)
• 1 stick of butter
• salt, pepper and tarragon ( i cant ususlaly find tarragon so i use thyme)
• gfy

§Directions

1. cook the beets ahead of time. i like to cook lots of beets so i can make salad, smoothies and whatnot and that way the beet water they get boiled in is extra dank.
2. chop up the cabbage and onion and soften sautee it all togeather with salt and tarragon. cook until all butter is melted and onions and cabbage has begun to soften 5-10 minutes over medium heat stirring constantly
3. once the onion, cabbage and butter mix is nice and happy add potatos (peeled and diced) and cooked beets (peeled and diced). or you dont have to peel them if you dont want to, its ok to be lazy and leeave it in.
4. stir that a couple of times then add your beet water and stock (or water) into the pot to cover everything. give it a little salt and pepper at this time. not too much though you can always add more later !:)
5. bring it to a boil, then lower to a simmer and let it cook for 35 minutes or so until the potatoes are done. stir every ten minutes to so.
6. salt and pepper to taste, thats pretty much it. some people like to add sour cream or greek yogurt (which makes a great substitute for sour cream any time). i dont do that because i get enough cream when i go to your mothers house on friday mornings.
7. tastes even better the next day