Hot soup for a rainy spring day - A my way kind of Borscht

Today was a day where winter didn't really stroke back but spring had to step behind a little. Long story short: it was a cold and totally rained out day, grey and moist and misty. 😖

The good thing about rainy days is that they are perfect for rich, hot soups and stews and this colorful and pleasant smelling beauty, inspired by the Eastern European dish Borscht, landed in my bowl finally:

Even disgusting "Schietwetter"-days have their benefits. 😜 

First I prepared the vegetables. I cut potatoes, carrots, parsnips, leek, red cabbage and beetroots in cubes or pieces.

Then I roasted some caraway seeds in a pot with a tablespoon of vegetabl oil, I added a tablespoon of red sweet paprika powder and a tablespoon of raw cane sugar and let it caramalize. I added the vegetables, some vegetable broth and as much hot water to cover all the vegetables. To give it the typical borscht aromas I put three or four bay leaves and a few allspice (pimento) berries into the broth.

I brought everything to cook and let it simmer until the vegetables were done. I like my vegetables not too soft. I took the soup off of the heat immediately when the potatoes were well done.

I seasoned with salt and fresh ground pepper and some fresh lemon juice and served the soup with a vegan sour cream (made of vegan cream cheese, lemon juice and some salt)

I hope this soup makes up for all the freezing in my thin jacket on my way home after work. I don't need a cold right now!

I wish everyone a wonderful weekend and hopefully some beautiful spring sun! ☀️