I had this dish when I visited Sasha in St Petersburg in 1999.

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Ingredients

1 or 1 1/2 piece of beetroot. (The beetroot should be pre-baked.)

Cabbage: approx. 1.5 times the amount of beetroot.

Carrot: approx. 1/3 to 1/2 of the beetroot.

Potato: 1 to 1.5 times beetroot, more thinly cut.

Onion: 1/2 or 1 small. Best to fry it a little first. (Some people fry also carrot and beetroot.)

Salt, whole pepper

Garlic

Greens: laurel, fennel, parsley, …

Smetana (a Russian yoghurt product)

If you use a sauce pan, cook the vegetables in order of “hardness”: first put cabbage and carrot, then add onion, sweet pepper, tomato and potato. The beetroot is added just before the end.

Alternatively, the best way is to use ceramic pots in the oven; then just put everything together (don’t forget water) and cook.

When cooked, add the smetana, greens, and garlic (according to taste).

You may also add some pieces of pre-cooked pork (e.g., bacon).