Colorful vegetable pot

Ingredients for 4 servings:

• 500 g carrot(s), cleaned and diced
• 200 g beetroot, cooked and diced
• 2 liters of vegetable broth
• 400 g leek, thinly sliced
• 400 g potatoes, peeled and diced
• 250 g tomatoes, peeled and diced
• salt and pepper
• 5 allspice berries
• 2 bay leaves
• ½ bunch parsley, chopped
• 1 pinch(s) of sugar
• 2 tbsp, heaped nutritional yeast
• 200 g tartar
• 200 g cottage cheese
• 40 g breadcrumbs
• 2 tbsp water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Bring the broth to a boil with the bay leaves and allspice. Add the diced carrots and simmer for 15 minutes. Add the leek and simmer for another 10 minutes. Add the diced potatoes and simmer for 5 minutes. Make a meatball mixture from the tartar, cottage cheese, breadcrumbs, water, salt, and pepper and form into 8 meatballs. Add to the stew, cover, and simmer for about 15 minutes. Add the diced tomatoes and beets, cover, and simmer for about 5 minutes. Before serving, remove the bay leaves and spices, and add the parsley to the stew. Season to taste with salt, sugar, and nutritional yeast.