Vegetarian Borscht

Ingredients for 4 servings:

• 2 beetroot bulbs
• 3 carrots
• 5 potatoes, waxy
• ½ white cabbage
• 2 tbsp olive oil
• 1 clove(s) garlic
• 1 bay leaf
• 4 cloves
• 3 tbsp balsamic vinegar
• 1 ½ liters vegetable broth
• salt and pepper
• Dill, fresh
• horseradish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash and peel the beetroot, carrots, and potatoes. Quarter the beetroot and carrots and slice them into thin strips. Finely dice the potatoes. Remove the stalk from the white cabbage and grate the cabbage into thin strips. Crush the unpeeled garlic with the flat tip of a knife. Heat olive oil in a pan and sauté the crushed garlic until lightly browned. Remove the garlic from the pan. Add all the vegetables and potatoes to the oil and sauté briefly. Deglaze with the vegetable stock and add 2 teaspoons of salt, the bay leaf, and the cloves. Simmer for about 30-40 minutes. Finally, remove the bay leaf and cloves and season the borscht with vinegar, salt, and pepper. Serve with fresh, chopped dill or 1 teaspoon of horseradish per serving, if desired.