Vegetarian Borscht

Ingredients for 4 servings:

• 500 g beetroot
• 1 leek(s)
• 3 carrots
• 500 g white cabbage
• 500 g potatoes
• 1 small vegetable onion(s)
• 2 tbsp oil
• 2 tbsp balsamic vinegar, lighter
• 1 ½ liters vegetable broth
• ½ bunch of dill
• 1 cup sour cream (possibly vegan substitute)
• Sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel, trim, and chop the vegetables: Cut the beetroot into sticks, the leek into rings, the carrots into slices, the white cabbage into strips, the potatoes into cubes, and chop the onion. Sauté the onions, cabbage, beetroot, and potatoes in hot oil. Deglaze with the stock and bring to a boil. Cover and simmer for 15 minutes, add the carrots and leek, and simmer for another 10 minutes. Season with sugar, balsamic vinegar, salt, and pepper. Serve the borscht on a plate with a dollop of sour cream and some chopped dill. We like to serve it with baguette.