This sweet and sour tasteful Ukrainian dish is one of my favourites over the winter season. Made throughout Eastern and Central Europe with many variations, today I am making my own gluten free low fod map adaptation.
This dish can taste equally good served hot or cold. If you can source some vegan plant based sour cream give it an ol’ dollop when serving. As well as tasting beautiful it also looks beautiful when played up.
The nutritional benefits of beetroot include: Lowering Blood Pressure, boosting your stamina, it can also help fight Inflammation. It is rich in valuable Nutrients and Fiber and acts as a great detoxification support for your liver. Which is handy when indulging on the hot ports and whiskeys over the festive period!
4 small organic beetroots (diced)
1 tablespoon of oil
2 scallions (chopped)
2 large carrots (diced)
300g of white button mushrooms (sliced)
1 tbsp of coconut sugar
1 tsp of Himalayan salt
Sprinkle of pepper
2 tbsp of tomato purée
2 litres of mushroom stock or vegetable stock will also do
1 large bunch of chopped organic kale
2 tbsp of freshly squeezed lemon juice or apple cider vinegar will also do
4 tbsp of chopped fresh dill
Preheat the oven to 200c
Chop and oven roast the beetroot for about 30 mins. Once this is done and the beetroot is cooked:
Heat oil in a deep saucepan, add in the scallions, carrots, celery, button mushrooms, sugar and salt.
Cook, stirring regularly, for about 10-15 mins until the veg begin to colour.
Stir in the black pepper and tomato purée. Add the stock and pre-cooked oven roasted beetroot. Increase the heat and bring to boil and then add the kale. Reduce the heat to low and cook while stirring occasionally for about 30 minutes.
Remove from the heat, stir in the lemon juice and fresh dill and serve.
Enjoy the fabulous dish 👌🏼💚