Vegetarian Borscht

Ingredients for 6 servings:

• 1 bunch of soup vegetables
• 4 vegetable stock cubes
• 3 m.-large beetroot, cooked
• 4 tbsp vinegar
• 1 can of tomatoes, peeled
• 1 onion(s)
• 2 carrots
• 5 m.-sized potatoes
• 200 g white cabbage
• 3 cloves garlic
• 1 bay leaf
• Paprika powder, sweet
• 4 liters of water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Prepare a vegetable soup in a 6-liter pot. Bring 4 vegetable stock cubes to a boil in about 4 liters of water. Clean and rinse the vegetables and add them. Simmer for about 20 minutes. Finely chop the cooked beetroot and drizzle with vinegar. Braise in a pan with a little hot oil for about 20 minutes. Wash and dice the tomatoes. Add them and braise for another 15 minutes. Peel and finely chop the onion and carrots. In a second pan, fry the onion in a little hot oil until light brown, add the carrots and braise for 10 minutes. Now you can remove the soup vegetables from the broth with a slotted spoon. Peel and chop the potatoes and add them to the pot with the broth along with the beetroot and tomatoes and simmer for about 10-15 minutes. Meanwhile, clean and finely chop the white cabbage. Then add to the soup along with the onion, carrots, garlic, and bay leaf. Season to taste with salt, pepper, paprika, and vinegar. Remove the bay leaf and serve.