Borscht

Ingredients for 10 servings:

• 1 onion(s), diced
• 2 cloves garlic, finely diced
• 50 g butter
• 1 celery root, coarsely grated
• 1 large parsnip(s), coarsely grated
• 500 g beetroot, coarsely grated
• 4 tomatoes, roughly diced
• 3 tbsp vinegar (red wine vinegar)
• 2 liters of vegetable broth
• 500 g potatoes, roughly diced
• 1 head of savoy cabbage, chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blessed is he who has a food processor!

Sauté the onion and garlic in butter. Add the celery, parsnip, beetroot, and tomatoes. Stir in the vinegar, 300 ml stock, salt, and pepper. Bring to a boil, then cover and simmer for 40 minutes. Meanwhile, bring the remaining stock to a boil in another pot. Cook the potatoes and savoy cabbage for 15-20 minutes, until the potatoes are tender. Add the stock, potatoes, and savoy cabbage to the other pot, bring back to a boil, and simmer for another 5-10 minutes. Season to taste and serve.