Summary

Ingredients

• 750 g soup meat
• 1 bunch soup greens
• 500 g white cabbae
• 2 leeks
• 3 carrot (s)
• 1 beet (s), red
• 4 potato (s)
• 1 celeriac
• 0.5 ½ lemon (s), add the juice
• 0.5 teaspoon ½ lovage
• salt and pepper
• 6 tablespoon tomato paste
• 125 ml sour cream

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Instructions

1. Boil the soup meat with the soup vegetables in 1 liter of water until soft.
2. In the meantime, wash and clean white cabbage, leek, celery, carrots, beetroot and potatoes. Scrape carrots, peel celery, beetroot and potatoes. Cut white cabbage into strips, carrots and leek into rings, potatoes, celery and beetroot into cubes.
3. When the meat is done, remove half of the broth and cook the vegetables until soft. Cut the soup meat into bite-sized cubes and stir into the vegetable soup with the remaining broth and tomato paste. Season to taste with the lemon juice, lovage, salt and pepper. Bring the soup to the boil again and then divide it into four large soup bowls.
4. Garnish each serving with 1 tablespoon of sour cream.