Time
50 min
Serving
3 persons
Calories
0
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.
Ingredients
- 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)
Metric Conversion
Stages of cooking
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Rinse and peel vegetables. Chop onion and garlic, cut carrot and beetroot into thin strips.
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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.
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Add beetroot and fry again during 4 minutes, stirring all the time.
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Add celery root, don\'t stop stirring and fry 3-4 minutes.
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Now throw onion and fry all during 3 minutes.
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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.
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Chop rinsed spinach.
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Throw it into soup when it is almost ready.
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Switch off the flame and leave the soup covered for 10 minutes, then serve.
