Heya everyone..
It's the cooking cubs  Kuraiko and  Ghosty writing and today we have some nice winter food for you.
A hearty and earthy stew, full of color and flavors.
And pretty easy to make a big batch of it. With this recipe, we ended up eating dinner and then put 4 additional servings into the freezer.
(Plus a pot of vegetable stock from cooking out the washed peels and trims and an onion that didn't look too nice anymore. Which came out quite of course, but that doesn't really matter for stock).
If you don't want to cut such a big pot, just scale down the recipe a bit. ^^

Ingredients:
~ 1kg beetroot
~ 1kg predominately waxy potatoes
- 1 pack of soup greens (carrots, celery, leek, parsley etc)
~ 800ml - 1L of vegetable stock/broth (homemade or store bought)
- 2 bay leaves
- fresh flat leaf parsley
~ 1 Tbsp caraway seeds (you can grind some of them in a stone mortar if you want a more intense aroma)
- salt, pepper, spices after your taste (we put in a little "Gemüseschmackes" from Ingo Holland)
- neutral vegetable oil (Sunflower, rapeseed or similar)
- 1 pot Sour cream
Optional: a bit of Rosé or white wine for deglazing

Preparation:
Peel soup greens and onion and dice everything into small pieces.
Peel beet root (you might want to wear some gloves while doing so) and potatoes and cut into bigger cubes. Wash parsley and chop it.
In a (very) big pot, heat up some vegetable oil, add onions and sweat them. Add the rest of soup greens and continue to roast the veggies until brown risdue starts to form at the buttom of your pot. That's where the flavor will be coming from.
Throw in some potato cubes, continue to roast them a little as well to loosen some starch and gelatinize it a bit.
Deglaze with some wine, broth or water and stir until the brown residue has mostly dissolved.
Put in the beetroot and potatoes into your pot and fill with vegetable stock and water until everything is covered.
Add the 2 bay leaves and the caraway seeds, bring the liquid to a boil, then turn down the heat again. Let it simmer for at least 1-1,5 hours on low heat until the beetroot is done and the potato pieces are starting to dissolve a bit on the edges.
If you like, you can take out a few potato cubes, mash them with a fork and put it back into the pot to thicken the stew a bit more.
Season to your taste with salt, pepper and spices, add the fresh parsley shortly before the end of the cooking time.
If you have the time, let the stew now rest for a couple of hours, then reheat it and it will taste even better. But it's ready to eat as it is.

Dress the stew on a soup plate, add a healthy blob of sour cream and sprinkle some parsley on top.
Serve with some nice bread ... and you're done.
Please enjoy your meal :3