* 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
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).
Try it hot with vegan sour cream and bread.