Red Cabbage and Beetroot Stew

Get
Half a medium size red cabbage
A bunch of beetroot
3 small onions
3 bay leaves
Some agave syrup

Some Feta (Goat)
2 Tsp wholemeal flour
Marjoram
Olive oil

Do
Steam and peel the beets. Cut onions in wedges, fry in oil. Dice the cabbage finely. Fry, then add a little bit of boiling water. Add the bay, cover and let simmer for 15 minutes. Chop the beet in to large pieces, add a few drops of agave syrup, cover and simmer till all is heated.

Mix the flour and Marjoram on a large plate. Cut up the feta in 1 cm high wedges. Press them into the flour mixture a couple of times till it sticks. Oil a backing dish, place wedges gently on it and cook for 20 min at 200 °C or until the feta is golden and crisp.Serve with steamed potatoes, yogurt with a bit of chives and a green salad.

Beetroot Soup

Get organic
8 medium beetroots
(Beta vulgaris)
4 medium potatoes
4 medium young parsley roots
4 medium onions
Some olive oil, a bay leaf, caraway seeds, lovage
1 l vegetable stock
1 TBS agave syrup/honey

Herbs, chopped: dill, chives, parsely
1 cup of kefir/ joghurt

DO
Boil cleaned beets, potatoes and parsnip till tender, peel them. Chop onions finely, fry in olive oil. When golden, add cubed vegetables. Cover with hot vegetable stock, add dry herbs and syrup. Simmer for 25 min. Add more stock so all is covered. Serve with the fresh herbs and dairy hot or cold.

This Borscht-like vegetarian soup comes in many varieties. ( Borscht, East Prussian, Lithuanian, Polish, etc.) Which ever way the beets are prepared, the B6 and B2 have many health benefits.