This is a soup which is traditionally prepared with beetroot and is very common in Eastern and eastern Central Europe. The so-called “Borscht-belt” reaches from Poland, Galicia, the Ukraine, Belarus right up to Russia’s Volga and Don rivers. Borscht in Russia is not seen as a separate meal though, but as a soup as a starter or an entrée.

Cut the VEGANSLICES Roastbeev into small cubes.

Cut the white and blue cabbage into quarters, cut away the stalk and cut the rest into small cubes. Peel the potatoes, beetroot and carrots and cut into small cubes. Cut the leek into thin strips.

Let the potatoes, white and blue cabbage boil in vegetable stock in a pot for 20 minutes. 

Braise the beetroot, potatoes and leek in a pan with margarine for about 10 minutes. Pour off with a little water, add the tomato purée, some sugar and vinegar. Briefly heat up the pot. Then add the cabbage and the potatoes. Let the food boil for another 5-6 minutes. Then add the Roastbeev. Season with oat cream, chopped parsley, salt and pepper.