Colorful, healthy and delicious stew

Ingredients for 6 servings:

• 3 marrow bones
• 1 bunch of soup greens, here: 2 carrots, 1 leek, 1 piece of celeriac and parsley
• ½ small head of white cabbage, here: only the stalk and the trimmings
• 1 onion(s)
• 2 garlic cloves
• 1 slice(s) ginger, thumb-thick
• 100 ml red wine
• 1 liter of water
• 1 tbsp salt
• 2 carrots
• ½ small head of white cabbage, without stalk
• 1 large bell pepper(s), red
• 1 pepper, red
• 2 small beetroots or one large, pre-cooked
• 2 beef sausages
• 500 ml tomatoes, chopped, from the can
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

a borscht variant for colds

For the broth, sear the marrow bones in a large stockpot and then deglaze with the red wine. Roughly chop the soup vegetables, onion, garlic, white cabbage, and ginger, add to the pot, and season with salt. Pour in cold water. Bring to a boil once, then simmer with the lid on over low heat for at least 1.5 to 2 hours. During this time, clean all of the stew ingredients and chop them as finely as you like. I prefer small cubes of carrots, bell peppers, and beetroot, as well as thin strips of white cabbage. Deseed the peppers and cut them into thin slices, leaving the seeds intact. Slice the beef sausages as well. Note: I used pre-cooked beetroot here. You can, of course, also use raw beets; I would then cook them in the broth. When the broth is ready, drain it through a sieve. Pour the clear broth back into the pot. Discard any overcooked vegetables. Check the marrow bones to see if there is still marrow in them or if it has already completely gone into the broth. Scoop out the remaining marrow with a teaspoon, mash it, and return it to the soup. Now add the ingredients for the soup garnish or stew to the broth. Pour in the passata and stir well. Bring the stew to a boil and then simmer for another 30 minutes. Season to taste with salt, pepper, and paprika. The stew tastes even better when reheated the next day. With its spiciness, the strength of the marrow bones, and the abundance of healthy vegetables, it is an excellent remedy for a cold.