Vegetarian borscht

Name: Vegetarian borscht
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g beetroot, 250 g leek; 2-3 (200 g) Carrots; 500 g White cabbage, 500 g potatoes; 1 baby onion; 2 TABLESPOONS oil, 1-2 tablespoons vegetable broth; 2 TABLESPOONS Sunflower seeds; 7-10 Tbsp salt, pepper, 1 pinch of sugar; 2-3 TABLESPOONS Balsamic vinegar; 1/2 bunch Dill, 200 g sour cream; 7-10 Tbsp oder Crème fraîche

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g beetroot, 250 g leek
2-3 (200 g) Carrots
500 g White cabbage, 500 g potatoes
1 baby onion
2 TABLESPOONS oil, 1-2 tablespoons vegetable broth
2 TABLESPOONS Sunflower seeds
7-10 Tbsp salt, pepper, 1 pinch of sugar
2-3 TABLESPOONS Balsamic vinegar
1/2 bunch Dill, 200 g sour cream
7-10 Tbsp oder Crème fraîche

Directions

1
Clean or peel and wash the vegetables. Cut beetroot into sticks, leek into rings and carrots into slices. Cut cabbage into quarters, cut out the stalk. Cut cabbage into strips. Peel and chop potatoes and onion
2
Heat the oil in a large pot. Brown onion, cabbage, beetroot and potatoes in it. Deglaze with 1 1/2 l water, bring to the boil. Stir in stock. Cover and simmer for 15 minutes. Cook carrots and leek for another 10 minutes.
3
Roast the seeds without fat. Season borscht with salt, pepper, sugar and vinegar. Wash and finely chop the dill. Serve the borscht with a dollop of sour cream. Sprinkle with dill and seeds