500g raw beetroot, peeled and grated
500g red cabbage, finely shredded
3 tbsp tomato purée
2 tbsp red wine vinegar
1.2 litres beef stock
1 medium onion, grated
1 carrot, grated
salt and freshly ground black pepper
1 tbsp brown sugar
melt the remaining butter and sauté the onion and carrots until golden. Add to the beetroot and cabbage mixture, cover and simmer gently for a further 15 minutes. Taste for seasoning and add the brown sugar.
serve garnished with soured cream.