Summary

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

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Instructions

1. 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.
2. 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.