Borscht

Ingredients for 6 servings:

• ½ large white cabbage
• 2 large carrots
• 4 beetroot
• 3 m.-sized potatoes
• some celery
• 4 tbsp tomato paste
• 1 spring onion(s)
• 1 leek
• 4 garlic cloves, optional
• lots of parsley, fresh or frozen
• lots of dill, fresh or frozen
• n. B. water
• possibly vegetable broth, instant
• Salt
• pepper, black
• some sour cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

is also suitable for vegans without sour cream

First, chop the onion, finely chop the leek, and finely dice the celery. Coarsely grate the carrots or cut them into thin, index-finger-length strips. Also cut the beetroot into thin strips. Briefly fry the beetroot in a very large pot (without oil!), then add the carrots, celery, onions, and leeks and fry them briefly. Then add the tomato paste and add enough water to almost cover the vegetables. Season generously with salt and black pepper. Simmer gently with the lid closed for about 15 minutes. Add more water, but leave room for the white cabbage and potatoes. I personally add about 2 tablespoons of vegetable stock, but that’s a matter of taste. Let everything simmer again over low heat with the lid closed for about 20 minutes. In the meantime, peel and wash the potatoes and cut them into small cubes, and finely grate or chop the white cabbage. Add both to the soup with the other ingredients and simmer for about 20 minutes, until the potatoes are tender and the cabbage is al dente. Season the soup to taste, adding salt and pepper if necessary. Let it rest for an hour. Then pour into large, deep bowls, top with a tablespoon of sour cream, and sprinkle generously with parsley and dill. For garlic fans: Crush garlic and add a little to the soup. This is how it’s traditionally eaten. The vegan version of the soup contains zero fat and is rich in valuable vitamins!