Vegetarian borscht
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 750 g beetroot
- 2 Onions
- 1 Garlic clove
- 2 TABLESPOONS Butter or margarine
- 1/4 l dry white wine
- 3/4 l Vegetable broth (instant)
- 1 Bay leaf
- 1 TEASPOON Caraway seeds
- 1 collar Soup Greens
- 1/2 (approx. 500 g) small head white cabbage
- 500 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS Vinegar
- 150 g Fresh cream
Directions
- 1
Clean, wash, peel and slice the beetroot. Depending on size, halve or quarter. Peel onions and garlic, chop finely and fry in hot fat. Add beetroot and sauté briefly.
- 2
Deglaze with wine and stock. Add bay leaf and 2 teaspoons of caraway. Cover and cook over medium heat for about 30 minutes. Clean and wash the soup greens. Dice carrots and celery, cut leek into narrow strips.
- 3
Clean the white cabbage, quarter, wash and remove the stalk. Cut cabbage into small pieces. Peel, wash and chop the potatoes. Add the prepared vegetables to the beetroot 20 minutes before the end of the cooking time and cook with it.
- 4
Season the stew with salt, pepper, vinegar and caraway seeds and serve. Stir in crème fraiche extra.
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