Borscht

Name: Borscht
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g White cabbage; 250 g beetroot; 250 g Celery; 250 g Potatoes; 250 g Tomatoes; 1 Onion; 30 g Butter or margarine; 1 TEASPOON Caraway seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a good 1 l vegetable stock (instant); 1-2 TABLESPOONS Red vinegar

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g White cabbage
250 g beetroot
250 g Celery
250 g Potatoes
250 g Tomatoes
1 Onion
30 g Butter or margarine
1 TEASPOON Caraway seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a good 1 l vegetable stock (instant)
1-2 TABLESPOONS Red vinegar

Directions

1
Clean, wash and cut the white cabbage into strips. Wash and peel beetroot, celery and potatoes. Dice beetroot and celery. Halve and slice the potatoes. Cut tomatoes crosswise, place them briefly in boiling water and peel the skin. Halve tomatoes, remove seeds and cut into slices.
2
Peel and chop onion. Heat the fat in a pot and braise the vegetables in it vigorously. Sprinkle with caraway seeds, salt and pepper and pour on broth. Bring to the boil, cover and cook for about 30 minutes. Season soup with salt, pepper and vinegar. Serve with sour cream and chopped dill