Red Beet Stew

Ingredients

• 300 g firm potatoes
• 400 g red beet
• 200 g carrots
• 300 g white cabbage
• 1 onion
• 2 Garlic cloves
• 2 tbsp sunflower oil
• 1 bay leaf
• 2 peppercorns
• 1 l vegetable broth
• Salt
• black pepper (ground)
• cumin (ground)
• 80 g feta
• 2 tbsp garden cress

Instructions

1. 1.

   Peel the potatoes, red beet, and carrots and cut them into bite‑size pieces. Clean the white cabbage, separate the leaves, wash, dry, trim the core, and cut the leaves into pieces as well. Peel the onion and garlic and dice finely.

2. 2.

   Heat the oil in a large pot and sauté the onion with the garlic for 1–2 minutes until translucent. Add the red beet, bay leaf, and peppercorns, then pour in the broth. Season with salt, pepper, and cumin, cover partially and simmer gently for about 15 minutes. Add the potatoes, cabbage, and carrots and continue to simmer for another ~20 minutes. Remove the bay leaf and peppercorns if desired.

3. 3.

   Taste and adjust seasoning, crumble feta on top, and serve garnished with garden cress.