Ingredients

• 1 whole mixed vegetables without cabbage
• 1 onion
• parsley, dill
• 2 cloves garlic
• 4 allspice berries, a few peppercorns, 2 bay leaves
• 2 tablespoons rapeseed or sunflower oil
• 1.25 liters water
• 300 ml sour rye starter (with rye flour) from the store or homemade
• 3 teaspoons dried marjoram
• 1 tablespoon grated horseradish
• 6 tablespoons soy cream

For serving

• mashed potatoes (from 500 g raw potatoes)
• 1 onion
• a few tablespoons of rapeseed or other vegetable oil e.g. sunflower
• dill

Preparation

1. Peel the mixed vegetables and cut into several smaller pieces, place in a pot, add peeled and halved onion, 2 sprigs of parsley, 1 clove garlic, allspice berries, peppercorns, bay leaves, 1 tablespoon oil, a sprig of dill, about 3/4 teaspoon salt and freshly ground pepper.
2. Pour in water (vegetables may stick out above the water level in places), bring to a boil over higher heat. Reduce heat, cover and cook for about 1 hour.
3. Strain through a sieve into a clean pot. Add the sour rye starter (shake the bottle before adding), marjoram, horseradish, split garlic clove. Mix and bring to a boil on low heat.
4. Add soy cream, keep on low heat for 1-2 minutes, then check seasoning and season if necessary with salt and pepper.
5. Serve with mashed potatoes garnished with caramelized onion (glazed) in oil and seasoned with salt. Decorate with a sprig of dill or chopped dill.