Vegetarian Borscht

Ingredients for 4 servings:

• 500 g beetroot
• 500 g carrot(s)
• 500 g potatoes
• 500 g white cabbage
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp oil
• 1 ½ liters vegetable broth, instant
• 2 bay leaves
• 5 cloves
• some balsamic vinegar
• e.g. salt and pepper
• n. B. Dill
• some sour cream

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

without sour cream vegan

Clean, wash, and finely slice the white cabbage. Clean and peel the carrots, then halve or quarter them lengthwise, depending on their thickness, and then cut into thin slices. Peel, wash, and dice the potatoes. Clean, wash, and peel the beetroot, then quarter or eighth them, depending on their thickness, and then cut into thin slices. Peel and dice the onion and garlic. Wash the dill, chop the leaves, and set the stalks aside. Heat the oil in a large pot. Lightly sauté the diced onion and garlic. Add the vegetables and potatoes, and sauté briefly. Deglaze with the stock and season with salt and pepper. Add the bay leaves, cloves, and dill stalks, and simmer the vegetables for about 1 hour until tender. Once everything is cooked, remove the dill stalks, cloves, and bay leaves from the stew and season to taste with balsamic vinegar, salt, and pepper. Serve with a little sour cream or sour cream and chopped dill. It tastes great even reheated.