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Vegetarian Borscht

Category:	Vegetarian
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	3 white cabbages 1500 g carrots 6 Kohlrabi tubers 5-6 cups sour cream or sour cream 3 medium canned corn 6 Bund Soup green 3 kg potatoes, floury 750 g beetroot fresh or from a jar some oil 8-9 onions vegetable Lemon or vinegar Lovage, pepper, salt

Preparation:

Cut the onions into small cubes, then quarter the cabbage and remove the stem. Then cut the cabbage into strips using a sharp knife.

All the other veggies peel and cut into 1 cm cubes.

In a pan heat up plenty of oil, and sauté the onions until they have a golden colour.

Now add the celery, potatoes and carrots and fill with water to get a vegetable broth. Season with lovage, pepper and salt. As soon as the soup boils, add 6 shot glasses full of lemon juice or vinegar. Now add all the remaining vegetables and cook for another 15 minutes.

The soup is finished, when the potatoes start to fall apart and the soup becomes creamy. If necessary, season again, then add 3 pinches of sugar and a little cream and serve hot.