INGREDIENTS
1
Apple, small crisp
2
Bay leaves
3
Beetroot, large
1
Carrot, large
2
Celery sticks
1
Dill, fresh
1
Onion, large
797 g
Tomatoes
1 pinch
Allspice, ground
1 pinch
Cloves, ground
1
Salt and freshly ground pepper to season
1
Little olive oil to drizzle
1 tbsp
Butter
1
Sour cream to serve
2 l
| 8 1/2 cups hot vegetable stock (i used 2 kallo stock cubes)