FBD

Vegetarian Borscht

A richly spiced German-style vegetarian borscht with beets, cabbage, potatoes, white wine, and creme fraiche.

FrenchVegetarianIntermediate55 minBy Northstar

Ingredients

Servings
4
  • 750 g beet roots, washed and sliced
  • 2 onions, minced
  • 1 clove garlic, minced
  • 2 tbsp butter
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 0.5 small head white cabbage, cut in small pieces
  • 500 g potatoes, diced
  • 1 tbsp vinegar, or more to taste
  • 150 g creme fraiche or sour cream
  • 1 tsp salt and pepper to taste

Instructions

  1. 1

    Mince garlic and onions and fry in hot butter. Add sliced beet roots and steam briefly.

  2. 2

    Pour in wine and broth. Add bay leaf and cumin seeds, cover, and cook on medium heat for about 30 minutes.

  3. 3

    Wash and dice carrots and celery; cut leek into strips; cut cabbage into small pieces; dice potatoes. Add all vegetables to beet roots 20 minutes before the end of cooking and boil together.

  4. 4

    Season borscht with salt, pepper, vinegar, and cumin.

  5. 5

    Serve with a spoonful of creme fraiche on each bowl of soup.

Tags

soupcabbagevegetarianbeetborschtgerman