Ukrainian Vegetable Borscht

Ukrainian Vegetable Borscht

Ingredients:
750g beetroots
2 onions
1 clove garlic
2 tbsp butter or margarine
1 cup (1/4 l) dry white wine
1 cup (1/4 l) vegetable broth
1 bay leaf
1 tsp cumin seeds
1 bunch of pot-herbs
Carrots
Celery
Leek
1/2 small head of white cabbage (about 500g)
500g potatoes
1-2 tbsp vinegar
150g crème fraîche (or sour cream)
Salt and pepper to taste

Directions:
Wash beetroots and cut them into slices. According to size, cut the slices in halves or quarters.
Mince garlic and onions and fry in the hot butter. Add beetroots and steam briefly. Then pour wine and broth into the pan. Add bay leaf and cumin seeds, cover pan with lid and boil for about 30 minutes at medium heat.
Wash pot-herbs. Wash and dice carrots and celery; cut leek in strips. Wash cabbage, remove stalk and cut in small pieces. Wash, peel and dice potatoes.
Add the vegetables to the beetroots 20 minutes before the cooking is finished and boil everything together.
Season borscht with salt, pepper, vinegar and cumin. Serve with a spoonful of crème fraîche on every bowl of soup.