Hearty Scarlet Beetroot & Saus

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Beetroot (medium)		2 (240g)
Onion (small)		1
Celery		1
Green cabbage		100g
Sausages		3-4 (250g)
Bay leaf		1
Garlic		1 clove
Tomato puree		1 tsp
White wine		40ml
Water		750ml
Chicken stock cubes		2
Cider vinegar		1-1.5 tbsp
Soy sauce		1 tsp
Dried herbs		as required
Salt & pepper		as required
Sour cream		as required

Method

Beetroot is a very healthy superfood.

Roughly chop the onion and celery. Cut the cabbage (such as Savoy) into strips. Peel then cut the beetroot into batons.

Put some olive oil in a pan and fry the onions and celery on medium heat.

When they're translucent add the sausages, garlic, tomato puree and fry further. Add the white wine and simmer.

Add the water, stock cubes, beetroot, cabbage, bayleaf and dried herbs (rosemary and thyme).

Simmer for 30-40 minutes until the beetroot has softened.

Add the vinegar, salt & pepper and soy sauce before transferring to a serving bowl with the sour cream alongside.

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