VEGETARIAN BORSCHT

Warm olive or butter in a soup pot. When hot add chopped onions, carrots, celery, bay leavrs, all-spice berries. Add a little salt and saute until soft 5-6 minutes.
Now add potatoes, beets, green beans, cabbage, garlic, salt, black pepper, and cook for another 5 minutes. Sprinkle the flour over the veggies and saute for 1 minutes. Add the broth and bring it up to a boil. Drop the heat and simmer for 8-10 minutes covered.
Check the vegetables, specifically potatoes and beets, they should be tender but not falling apart. This depends on the size of the cut veggies. Stir in the cream and serve garnished with chopped dill and saurkraut.