INGREDIENTS
* 3/4 stick margarine
* 1-2 onions, finely chopped
* 2-3 carrots, peeled and grated
* 3-4 cups shredded green cabbage
* 3-5 beetroot, peeled and grated
* 1 stick celery, diced
* 1/2 green apple
* 2 potatoes, peeled and cubed
* 185 grams / 1/2 pound tomato paste
* 4-6 cloves garlic, minced
* 2 liters vegetable stock
* 2 bay leaves
* Handful of peppercorns
* 1 teaspoon paprika (sweet or hot)
* Pinch of sugar
* 1 tablespoon lemon juice
METHOD
Saute the onions and carrots until the onion is softened (4-6 minutes). Add the cabbage, beets, and celery and saute for about 15 minutes. Stir in the apple, potatoes, tomato paste, garlic, broth, bay leaves, and pepper. Bring to a boil. Lower heat, cover, and simmer for 20 minutes. Add the paprika, sugar, and lemon juice… add salt and pepper to taste. It’s best when left to sit for a couple hours or overnight (in the fridge when it cools).
NOTES
Try it hot with vegan sour cream and bread.