Scald the tomatoes, peel, finely chop them, pour a little water and stew on a small fire until you have a homogenous mass.
Rub the mass through a sieve and boll it again until the sauce thickens.
Cut the beetroot into thin slices, warm it on oil, add tomato pulp, pour a little water and slew until doneness.
Put sliced potatoes and aubergines into the broth, bring in to a boil, add shredded cabbage and paprika, cook for 15-20 minutes.
Add stewed cabbage, browned onion and carrots, pepper, bay leaf and cook for another 5-7 minutes.
When serving, fill the soup with sour cream, sprinkle with chopped herbs.
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