Borstsch Vegetarian
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g beetroot
- Lemon juice
- 3 tablespoon oil
- 800 g white cabbae
- water
- 200 g potato (s), raw, diced
- 200 g carrot (s), cut into cubes, fully cooked
- 100 g celeriac, diced, ready-cooked
- salt and pepper
Also:
- 250 ml natural yogurt
- 3 tablespoon tomato paste or paprika paste
- Garlic, finely chopped
- 1 bunch parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cut the well washed beetroot into cubes, salt and drizzle with lemon juice. Steam in the oil and a little water for about 20 minutes. Add the diced white cabbage and some water and cook for another 10 minutes. Then add the potatoes in cubes and steam them until soft. Pour everything together and season with salt and pepper.
- Beat the yoghurt with the tomato paste, a little garlic and the finely chopped parsley until creamy and add to the hot soup just before serving.
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