Vegetarian Borscht.
Ingredients.
750g beet roots
1 tblsp hing
2 tblsp butter
1 tblsp lemon juice
1/4 l (1 cup) vegetable broth
1 bay leaf
1 tsp cumin seeds
1 bunch of pot-herbs
1/2 small head of white cabbage (ca. 500g)
500g potatoes
150g creme fraiche (or sour cream)
Salt and pepper to taste
Preparation.
Wash beet roots and cut them into slices. According to size cut the
slices in halves or quarters. Add beet roots and steam shortly. Then pour broth into
the pan.
Add bay leaf, hing and cumin seeds, cover pan with lid and boil for about 30 minutes at medium heat.
Wash pot-herbs. Wash and dice carrots and celery. Wash cabbage, remove stalk and cut in small pieces. Wash, peel and dice potatoes.
Add the vegetables to the beet roots 20 minutes before the cooking is finished and boil everything together. Season Borscht with salt, pepper, lemon juice and cumin. Serve with a spoonfull of creme fraiche on every bowl of soup.