Instructions

1. 1

   Peel the beetroot, carrots and potatoes and cut into fine sticks or cubes. Dice the onion and finely shred the white cabbage.

2. 2

   Sweat the onion and carrots in a large pot with a little oil, toast the tomato paste and add the beetroot.

3. 3

   Pour in the vegetable broth, add the potatoes and cabbage and let everything simmer covered for 35 to 40 minutes until the vegetables are soft.

4. 4

   Season the stew generously with white wine vinegar, salt and pepper and serve each bowl with a dollop of sour cream and fresh dill.