Summary

Ingredients

• 2 beetroot, peeled
• 1 large onion (s)
• 2 cloves garlic
• 4 medium carrot (s)
• 1 small Head white cabbage
• 4 large potato (s)
• 2 bay leaves
• some celery
• 0.5 ½ bunch parsley
• 1 cup sour cream
• some tomato paste
• some peppercorns
• 4 vegetable stock cubes, approx.
• water
• Bread (s) (black bread with garlic)

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Instructions

1. Peel the potatoes and cut into small pieces (1 x 1 - 1 x 2 cm), cut the carrots, beetroot and celery into julienne strips (about 2 - 3 cm short sticks). Dice the onion, cut the garlic into small pieces. Cut the cabbage into strips 3 - 5 cm long and 0.5 cm wide.
2. Sauté the carrots, celery and beetroot in the pan with oil or butter, while frying the onion with the garlic in a large saucepan. Add the potatoes and fry them lightly, pour water over them (about 1 - 2 cm above the potatoes).
3. Bring to the boil and add the vegetables from the pan, bring to the boil again, then add the cabbage. Bring to the boil, then add peppercorns, bay leaves and about 1 - 4 tablespoons (depending on taste) of tomato paste. Then add 2 - 4 vegetable stock cubes depending on the amount and bring to the boil. When the potatoes and vegetables are soft enough, the soup is ready.
4. We served it to my grandmother in Russia with sour cream and toasted black bread, which was rubbed with fresh garlic.