Borscht with soy meat

ingrediencie

50 g soya cubes 1 cube vegetable broth a little oil 1 pk onion 1 pk carrot 50 g celery 50 g beetroot 50 g beetroot pinches salt pinches ground black pepper 150 g sauerkraut 70 g tomato puree 3 cloves garlic 1 pk bay leaf 500 ml vegetable broth 200 ml sour cream a little parsley

procedure

1. Put the vegetable broth in 0.7 litres of water to dissolve. Add the soya cubes to the boiling broth and cook for about 30 minutes. 2. Fry the finely chopped onion in hot oil, add the grated carrot, celery and beetroot. Roast for a while and add the drained soy meat. Pour in 200 ml of stock and simmer for 10 minutes. 3. Then add the chopped sauerkraut, tomato puree, crushed garlic, bay leaf, stir and add stock as needed. Cook until tender and serve the borsch with sour cream and parsley.