vegetarian gravy

Ingredients for 10 servings:

• 2 bunch soup vegetables
• 1 kg onion(s)
• 500 g carrot(s)
• 2 stalk(s) leeks
• 3 tomatoes
• 1 red bell pepper(s)
• ½ liter red wine
• 1 cup sour cream
• 7 bay leaves
• 7 juniper berries
• salt and pepper
• 2 packs of sauce thickener, dark
• some oil
• 3 tbsp tomato paste
• 1 ½ liters of water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel the carrots and onions (save the peels). Trim the vegetables, bell peppers, leeks, and tomatoes. Place the peels (only the ones that are in good condition; onions sometimes develop small spots of mold. These peels should not be used) in a pot and boil with 1.5 liters of water (about 10 minutes). Dice the onions, vegetables, leeks, tomatoes, and bell peppers. Fry the onions in oil until golden brown, then add the remaining vegetables and continue frying. Meanwhile, strain the peel liquid through a sieve and collect the liquid. Add the tomato paste to the onions and vegetables, sauté, then deglaze with the peel liquid. Add the bay leaves, juniper berries (or place them in a large tea strainer), pepper, salt, and red wine, and simmer for 15 minutes. Remove the bay leaves and juniper berries. Then puree everything with a hand blender, adding more water if necessary. Add the sauce thickener. Bring back to a boil briefly. Then stir in the cup of sour cream.