Cook this substantial, tasty and full of vitamins soup, you should not use any meat or meat broth. It is light and at the same time rich soup.
- salt : 3 pinch (per taste)
- celery root : 50 g
- mustard seed : 5 piece
- water : 1.5 litre
- vegetable oil : 3 Tbsp
- garlic : 1 clove
- bulb onion : 1 piece (medium)
- spinach : 200 g
- beetroot : 0.5 piece
- carrot : 1 piece (medium)
- potato : 1 piece (big)
Stages of cooking
Rinse and peel vegetables. Chop onion and garlic, cut carrot and beetroot into thin strips.
Place the pan on a flame, pour some oil and several mustard seeds. When the seeds begin crackle, throw carrot strips and reduce the flame. Fry carrot during 4 minutes, stirring all the time.
Add beetroot and fry again during 4 minutes, stirring all the time.
Add celery root, don\'t stop stirring and fry 3-4 minutes.
Now throw onion and fry all during 3 minutes.
Add garlic, fry 2 minutes. Pour in a pan hot water, bring to a boil and reduce the heat. Cook 15-20 minutes, it depends on beetroot.
Add potato and salt.
Chop rinsed spinach.
Throw it into soup when it is almost ready.
Switch off the flame and leave the soup covered for 10 minutes, then serve.