Categories: Russian, vegan, vegetarian

Ingredients

• 1 cup of lima beans soaked overnight.
• 1 small beet
• 1 large carrot
• 1 large onion
• 1 can of tomato paste or 2 medium tomatoes blended into a puree
• 2 large potatoes
• 1 large bunch of leafy greens
• 1/2 of a head of white cabbage
• 1 bunch of dill or parsley
• 2 large cloves of garlic
• salt and pepper to taste
• 1 tablespoon of coconut oil

Directions

1. cut up the beet into small sticks and boil them with the beans until they start loosing color.

2. Add carrots and tomatoe paste, salt to taste.

3. Scrub the potatoes cut them up in medium size cubes or slices and throw them in.

4. Fry up the onion until golden brown and add it to the pot together with the oil.

5. Simmer until the beans and potatoes are done.

6. Cut up your greens and cabbage into long thing wedges, put them in the pot, cover and cook until they lose some of their crunch, for about 5-10 min.

7. Throw in some freshly cut up parsley or dill, green onions and crushed garlic.

8. Serve with some freshly baked whole wheat bread. Add a teaspoon of sour cream in the bowl and for an extra umph – a qual egg or a half of a boiled chicken egg.

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