Red cabbage borscht with figs

Ingredients for 4 servings:

• 300 g red cabbage
• 200 g potatoes
• 300 g beetroot
• 250 g celery
• 1.2 liters of vegetable broth
• 100 g fig(s), dried
• salt and pepper
• 2 tbsp syrup (pear syrup) (-3 tbsp)
• 1 tsp caraway seeds
• ½ bunch parsley
• 250 g yogurt (cream yogurt)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the red cabbage into thin strips. Peel the potatoes and beetroot. Cut the potatoes into 3cm pieces, and cut the beetroot into sixths or eighths, depending on their size. Remove the string from the celery stalks and thinly slice them. Set aside about 10 leaves. Bring the vegetable stock to a boil, add the red cabbage, potatoes, beetroot, and celery slices, and simmer covered over medium heat for 25-30 minutes. Remove the stems from the figs and quarter them. Add them 5 minutes before the end of the cooking time and season with salt, pepper, and syrup. Roast the caraway seeds in a dry pan. Wash and dry the parsley, and pluck the leaves from the stems. Cut the celery leaves into thin strips, stir them into the yogurt with the caraway seeds, and season with salt and pepper. Ladle the borscht into bowls and top each with 1 tablespoon of yogurt sauce. Sprinkle with the torn parsley.