Borscht

Cut white cabbage into small strips. Cut bell bell pepper into strips as well. Peel carrots, beets and potatoes and cut into small cubes. Cut canned tomatoes into small cubes as well.

Sauté the onion in butter, add all vegetables together with 1 pinch of cumin, paradeis pulp and the thyme. Pour in the clear soup and cook for about 20 minutes in the closed pot. Afterwards cook a little bit more in the open saucepan. Season to taste with salt and freshly ground pepper. Arrange in deep plates and put a blob of sour cream on each plate.

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