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Ingredients
  • 2 tablespoons Sunflower Oil See note 1
  • 1 Onion , medium-large
  • 2 Medium Carrots (150 grams)
  • 2 Celery Stalks (200 grams)
  • 9 ounces White Cabbage (300 grams)
  • 2 Fresh Beets (240 grams)
  • 3 Large Potatoes (500 grams)
  • ¼ cup Tomato Puree (50 grams)
  • 3 Garlic Cloves
  • 2 tablespoons White Wine Vinegar or more
  • 2 Bay Leaves
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 4 cups Vegetable Stock (1 liter)
  • 1.5 cup Water (375 ml)
  • 4 tablespoons Sour Cream to your taste (optional, see notes)
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