Vegetarian Borscht

Ingredients for 4 servings:

• 170 g onion(s)
• 400 g white cabbage
• 2 garlic cloves
• 10 g butter
• 10 g tomato paste
• 800 ml vegetable stock
• 200 g tomatoes, chopped
• 400 g beetroot, vacuum-packed
• 400 g potatoes
• 2 tbsp lemon juice
• 60 g sour cream
• salt and pepper
• Caraway seeds
• Paprika powder
• 1 small bunch of dill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

meatless version of Russian stew

Peel and roughly chop the onions. Trim the cabbage and cut into thin strips. Finely chop the garlic. Sauté everything in the butter for 4 minutes. Add the tomato paste and sauté briefly. Pour in the broth and canned tomatoes. Season with paprika and caraway seeds. Cover and simmer over medium heat for 20 minutes. Meanwhile, peel the potatoes. Cut the potatoes and beetroot into 1 cm cubes. Add to the broth and cook for another 30 minutes. Season the stew with salt, pepper, lemon juice, and chopped dill. Serve with the sour cream. Serve with fresh bread or a roll.