Summary

Ingredients

• 500 g beetroot
• 1 leek
• 3 carrot (s)
• 500 g white cabbae
• 500 g potato (s)
• 1 small vegetable onion (s)
• 2 tablespoons oil
• 2 tablespoon balsamic vinegar, white
• 1 ½ liter vegetable stock
• 0.5 ½ bunch dill
• 1 cup sour cream
• sugar
• salt and pepper

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Instructions

1. Peel, clean and cut vegetables:
2. Beetroot in pencils, leek in rings, carrots in slices, white cabbage in strips, potatoes in cubes, chop onion.
3. Sauté the onions, cabbage, beetroot and potatoes in the oil. Deglaze with the broth and bring to the boil. Cover and simmer for 15 minutes, then add the carrots and leek and simmer for another 10 minutes. Season to taste with sugar, vinegar, salt and pepper.
4. Arrange the borscht on the plate with a dollop of sour cream and some chopped dill.
5. We like to have some baguette with it.