2 l. vegetable broth (strong)
1 can of diced tomatoes
350 g. cabbage, shredded
200 g. carrots, grated
200 g. potatoes, grated
200 g. onions, finely chopped
300 g. parsnip, chopped
150 g. red bell peppers, finely chopped
350 g. beets, grated (use plastic gloves to avoid red fingers)
Oil, sugar, white wine vinegar, salt, pepper
Creme fraiche, parsley
While heating the vegetable broth in a large pot, prepare the rest of the ingredients. Heat 1 tbsp oil and add onion, parsnip, carrot, potato, red bell pepper and beet - in that order. Stir until the vegetables soften - not colour. Pour in your can of diced tomatoes and stir. Pour a little water in a pot and steam the cabbage until it wilts - will only take a minute. Now add all the vegetables to the broth and make sure it doesn’t boil - only simmer. Add sugar and vinegar to your liking and season with salt and pepper. Let it simmer for about 20 minutes until flavours are intertwined.
When served pour a tbsp of crème fraiche on top and add a little parsley. I guess dill is the more traditional herb to use, but I only had parsley.
Serve with a slice of homebaked rye bread with caraway fruits.