Lightning Borscht

Name: Lightning Borscht
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Potatoes; 1 (approx. 800 g) small head white cabbage; 1 Onion; 2 TABLESPOONS Oil; 1 TABLESPOON Instant vegetable stock; 250 g pre-cooked beetroot (vacuum-packed); 2 Vienna sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Red wine vinegar; 1 knife tip Caraway seeds; 1/2 bunch Chives; 125 g Schmand

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Potatoes
1 (approx. 800 g) small head white cabbage
1 Onion
2 TABLESPOONS Oil
1 TABLESPOON Instant vegetable stock
250 g pre-cooked beetroot (vacuum-packed)
2 Vienna sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Red wine vinegar
1 knife tip Caraway seeds
1/2 bunch Chives
125 g Schmand

Directions

1
Peel, wash and cut the potatoes into pieces. Clean the cabbage, quarter it, wash it and cut out the stalk. Cut cabbage into pieces. Peel and finely chop the onion. Heat oil in a pot. Braise potatoes, onion and cabbage in it. Add a good 1 litre of water, bring to the boil and stir in the stock.
2
Cover and simmer for about 15 minutes. Cut beetroot into small pieces. Cut the sausage into slices and add it to the cabbage with the beetroot, cook for another 3 minutes. Season borscht with salt, pepper, vinegar and possibly caraway. Wash the chives. Fill the borscht on deep plates. Put a blob of sour cream on each plate and cut the chives into small rolls