RCI-BF.001.0027.001
Zelenchukova Supa
Zelenchukova Supa from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- potatoes2-3 unit
- carrots1-2 unit
- celery1/2 unit
- peppers1-2 unit
- of a medium-sized cabbage1/4 unit
- onion1 unit
- tomatoes2-3 unit
- beetroot1 unit
- spoonful flour1 unit
- paprika1 tsp
- yogurt100 g
- egg1 unit
- kashkaval(yellow cheese)100 g
- sunflower oil1 unit
- salt1 unit
- parsley1 unit
Method
1
Put the diced celery and carrots into salt boiling water together with the finely cut cabbage and peppers.
2
When soft, add the diced potatoes.
3
Boil the diced beetroot.
4
Stew the finely chopped onion until soft, then add the flour, paprika and grated tomatoes.
5
Add the mixture to the boiling vegetables and boil for another half hour.
6
Add the beetroot at the end.
7
Thicken with an egg beaten in yogurt.
8
Serve with finely chopped parsley and grated kashkval(yellow cheese).