Vegetarian borscht

Name: Vegetarian borscht
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g beetroot; 7-10 Tbsp Salt; 1 (approx. 250 g; leek) stalk of leeks; 500 g Carrots; 1 (approx. 200 g) Vegetable Onion; 750 g White cabbage; 500 g Potatoes; 2 TABLESPOONS Oil; 3 TABLESPOONS dry white wine; 2 l Vegetable broth (instant); 50 g Sunflower seeds; 7-10 Tbsp Pepper; 5 TABLESPOONS Balsamic vinegar; 200 g Schmand; 7-10 Tbsp Dill

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g beetroot
7-10 Tbsp Salt
1 (approx. 250 g; leek) stalk of leeks
500 g Carrots
1 (approx. 200 g) Vegetable Onion
750 g White cabbage
500 g Potatoes
2 TABLESPOONS Oil
3 TABLESPOONS dry white wine
2 l Vegetable broth (instant)
50 g Sunflower seeds
7-10 Tbsp Pepper
5 TABLESPOONS Balsamic vinegar
200 g Schmand
7-10 Tbsp Dill

Directions

1
Clean the beetroot and cook in salted water for about 30 minutes. In the meantime clean and wash the leek and cut into coarse rings. Peel, wash and thinly slice the carrots. Peel and finely chop the onion.
2
Quarter white cabbage, remove stalk and outer leaves. Cut white cabbage into leaves. Peel and wash potatoes and cut into large cubes. Drain beetroot, rinse and peel.
3
Cut the tubers first into slices, then into sticks about 4 cm long. Heat the oil in a pot. Sauté onion and cabbage in it. Deglaze with white wine and stock. Add potatoes and simmer for about 15 minutes.
4
Add carrots and leek after 5 minutes. Meanwhile roast sunflower seeds in a pan without fat, remove. Add beetroot to the stew and warm it up. Season to taste with salt, pepper and vinegar.
5
Arrange the stew in soup plates, add a blob of sour cream and garnish with dill. Sprinkle with sunflower seeds.