6-7 raw beetroots (approx. 500 g)
2-3 (yellow) onions
1-2 carrots
1 piece of white cabbage (approx. 250 g)
2-3 tbsp butter or oil
1.5 litre of broth
1 ml/a pinch of black pepper
1 bay leaf
1-2 tbsp wine-vinegar
(salt)

Peel beetroots, onions and carrots. Cut all the vegetables, except for one beet root, into fine shreds. Melt the butter in a pot and sauté the shredded vegetables a couple of minutes. Add broth, black pepper and bay leaf. Let it simmer under a lid at low heat approx. 20-30 minutes.

Grate the last beetroot and add it just before the soup is ready. It will make the soup beautifully red.

Flavour the soup with wine-vinegar and salt if necessary. Serve the soup with a dollop of crème fraiche or vegan fraiche and coarse rye bread or pirogues.