Preparation Time: 45 minutes
Cooking Time: 1 hour 45 minutes

Ingredients:

• 1½ litres of home made meat stock
• 1 medium onion, finely chopped
• 1 medium carrot, finely sliced
• ¼ medium-sized white cabbage, finely sliced
• 2 medium-sized beetroots, cooked
• 3 cloves of garlic
• 1 finely chopped tomato

Method:

• Cook the beetroot in water (not vinegar).
• Bring the meat stock to boil and add the onion, carrot and cabbage.
• Cover and simmer for twenty minutes.
• Slice the cooked beetroots into long thin strips. Add into the soup, mix
• well and simmer for 15 minutes.
• Take off heat. Crush garlic, add to the soup with chopped tomato.

Tips:

Serve with crème fraiche or homemade yoghurt if well tolerated. For GFCF try nut cream cheese chopped parsley and/or a thick slice of hard boiled egg.