Beetroot stew

Ingredients for 6 servings:

• 750 g beetroot, raw, not fully cooked
• 750 g carrot(s)
• 750 g celery
• 1 bunch of celery (optional)
• 1 stalk(s) leek
• 4 m.-sized potatoes
• 3 parsley roots or parsnips (optional… if you like)
• 2 liters of chicken stock or beef stock or vegetable stock
• 3 dashes of Crema di Balsamic vinegar light or any mild vinegar to taste, a touch of acid
• 2 tbsp salted soup vegetables, see my recipe “Soup stock”
• Salt and pepper (salt carefully, the soup stock contains plenty of salt)
• Caraway seeds
• 2 bay leaves
• 2 cups of crème fraîche, sour cream or sour cream, 10% Greek yogurt or similar.

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

healthy 😉

Clean and wash all the vegetables, cut them into cubes, strips, or slices. Heat the broth and cook the beetroot cubes first. These take the longest and should be pre-cooked for a quarter of an hour. Next, add the celery and simmer for a while, then all the other ingredients, and finally the diced potatoes. Let the stew simmer for about 40 minutes, season with spices, and finally add balsamic vinegar to taste. After serving, place a generous dollop of crème fraîche, sour cream, or something similar in the center of the dish. Enjoy! This recipe can be made vegetarian or vegan, or with the meat you used to make the broth, or even with sausages, if you like. It’s relatively low in fat and vegetable-heavy. It also works well as an alkaline soup.