- 200g cooked beetroot
- 1 onion
- 2 carrots
- 2 stalks celery
- 1 tomato
- 50 grams with
- Olive oil
- Lemon juice (or wine vinegar)
- 3/4 l hot vegetal
- Dried dill
- Freshly ground black pepper
- bitter cream of tofu
Cut the beets into thin slices, and these into very thin strips. Peel and chop the onion fine. Peel and cut into julienne carrots. Remove the toughest celery and cut into thin slices strands. Also cut the cabbage into thin strips.
Heat a little oil in a pan and saute the onion a couple of minutes. Add beets, carrots, cabbage and celery. Cook over low heat about 5 minutes, stirring frequently with a wooden spoon.
Add the tomatoes, peeled, seeded and thinly sliced. Take half a liter of vegetable broth, lemon juice (or vinegar) and a pinch of dill. Salpimenta to taste and heat until it starts to boil. Lower heat to medium, and cook well covered for about half an hour, or until all the vegetables tender.
If you see that the broth is consumed quickly, add a little more.
Serve hot, with two tablespoons of sour tofu cream, and sprinkle with another pinch of dill.
Variations: You can use cabbage in place of cabbage.