Summary

Ingredients

• 800 g potato (s), small, waxy ones
• 400 g carrot (s)
• 250 g celery
• 150 g onion (s)
• 3 cloves garlic
• 3 tablespoon oil
• Salt, pepper
• 1 ½ liter vegetable stock, hot
• 1 teaspoon caraway seeds
• 800 g pointed cabbae
• 2 sprigs dill
• 250 g sour cream
• 1 tablespoon vinegar (fruit vinegar)

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Instructions

1. Peel and quarter the potato. Peel the carrots, clean the celery. Cut both into 1cm thick slices. Peel the onion and garlic. Halve the onion lengthways and cut into slices. Heat the oil, add the onion, garlic, potato, carrots and celery, sauté, season with salt and pepper. Pour in the vegetable stock, add the caraway seeds, bring to the boil, cook for 10 minutes. Clean and wash pointed cabbage and cut into 1cm wide strips without the stalk. Add to the soup, cook for another 10-15 minutes over low heat.
2. Pluck the dill and chop it. Mix with sour cream, season with salt and pepper. Season the stew with salt, pepper and vinegar and serve with dill sour cream. Fish out the garlic clove.