Serves: 2 people
Time: 15 minutes prep + 20 minutes to cook
1 knob butter
2 stalks celery
1 medium/ large beetroot
1 large organic potato
8 stalks thyme (0.5 teaspoon dried thyme)
1 bay leaf
2 tablespoons kraut brine or cider vinegar
This is a great one for practicing those knife skills!
Finely dice the onion; peel and crush the garlic; finely chop the celery; peel and dice the beetroot and potato evenly; and strip the thyme leaves.
Gently melt the butter in a medium saucepan.
Sauté all of the prepped veg and herbs for 15 mins until becoming soft. (Stir often to avoid the veg catching). Season with salt and pepper.
Add the bone broth and bring to a simmer. Simmer for 5 mins with lid on.
Allow to cool for 2 mins before stirring in the kraut brine or vinegar.
Serve with sour cream and fresh dill on the table to garnish, sourdough bread, and extra kraut.