Borscht

Ingredients

• 500 g waxy potatoes
• 500 g beetroot
• 1 l vegetable broth
• 1 onion
• 1 EL Rapeseed oil
• 400 g cabbage
• Salt
• Pepper
• 1 TL cumin seeds
• coriander powder
• 0.5 bunch dill (10 g)
• 4 EL sour cream

Instructions

1. 1.

   Peel the potatoes and beetroot. Dice the potatoes, grate the beetroot, and bring both with the broth to a boil in a pot.

2. 2.

   Peel and dice the onion. Heat oil in a pan and sauté the onion over low heat until translucent. Wash, trim, and shred or slice the cabbage finely.

3. 3.

   Add the cabbage and onions to the soup and simmer for about 45 minutes. Season with salt, pepper, cumin, and coriander. Rinse the dill, pat dry, and cut into sprigs.

4. 4.

   Serve the borscht in bowls, each topped with a tablespoon of sour cream and dill garnish.