Ingredients
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Procedure
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- Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.
- Add the diced potatoes.
- Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.
- Stir the onion mixture into the boiling vegetables, and cook for another half hour.
- Add the beetroot.
- Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.
- Season with salt to taste.
- Serve with finely chopped parsley and grated kashkval.