Borscht-cabbage soup

Name: Borscht-cabbage soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g White cabbage; 250 g beetroot; 200 g Carrots; 2 (150 g) medium-sized onions; 2-3 tablespoons (10 g each) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seeds; 1,5 l clear chicken stock or poultry stock (instant); 1 collar Dill; 1-2 tablespoons (10 g each) Red wine vinegar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g White cabbage
250 g beetroot
200 g Carrots
2 (150 g) medium-sized onions
2-3 tablespoons (10 g each) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seeds
1,5 l clear chicken stock or poultry stock (instant)
1 collar Dill
1-2 tablespoons (10 g each) Red wine vinegar

Directions

1
Clean and wash the white cabbage and cut into fine strips. Wash, peel and chop beetroot and carrots. Peel onions and cut into fine cubes. Heat the oil in a large pot and fry the onions in it.
2
Add the vegetables, sauté briefly and season with salt, pepper and cumin. Pour in broth, bring to the boil and simmer covered for 25-30 minutes. Meanwhile wash dill, dab dry and chop finely, except for something to garnish.
3
Season the finished soup with salt, pepper and red wine vinegar to taste. Serve sprinkled with dill.