1. Cut the turnips and carrots into matchstick strips. Melt the butter (or just add the oil) in a large pan and fry the turnip, carrot, onion and celery for 10 minutes. 2. Shred the cabbage, and add to the pan with the stock, apple, bay leaves and dill and bring to the boil. Cover and simmer for 40 minutes or until the vegetables are really tender. 3. Remove the bay leaves, then stir in the pickled cucumber juice or lemon juice and season with plenty of salt and pepper. Serve hot, garnished with fresh herbs and accompanied by sour cream and black bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
