Dice meat. Peel and chop the onion. Rinse leek, carrots, celery, white cabbage and beet, clean, cut into narrow strips. Rinse, peel and dice potatoes.
Heat oil in a saucepan, brown meat cubes in it.
Add onion cubes and sauté until translucent. Add vegetables and potatoes, continue to steam for about 10 minutes. Add paradeis pulp, fill up with broth and mix well. Add vinegar, bay leaf seasoning and spices and bring to a boil. Cook over medium heat for 1-1 1/2 hours.
Finely chop dill and parsley. Skin garlic clove, press through a press and add to soup with herbs 15 min before end of cooking time. Season soup repeatedly and perhaps thicken to a creamy consistency.
To serve, divide the soup evenly among plates and top with a dollop of sour whipped cream. Serve with white bread.
Bread units : 1.5
Our tip: It is best to use fresh herbs for a particularly good aroma!
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