User Manual

Stews and soups 33
SOUP:
150 g beetroot, raw
50 g celery
50 g onions
100 g white cabbage
50 g leek
30 ml vegetable oil
1 l chicken stock
4 pork sausages
Salt
Pepper
4 tbsp sour cream
Per serving
548 kcal, 7 g carbs, 45 g fat,
29 g protein
PREPARATION
1. Wash and trim the vegetables. Peel the beetroot,
celery and onion. Cut everything into fine strips.
2. Add the oil to a pan and heat for 1 minute at setting 7.
Add the vegetables and fry for approx. 3 minutes.
Turn down to setting 4 and cook for another 3 minutes.
3. Add the stock, cover and bring to the boil at setting 5.
Add the sausages to the soup and cook for another
5 minutes.
4. Take out the sausages. Purée the soup with a
high-speed hand blender and pass through a sieve.
5. Cut the sausages up into pieces.
6. Season the borsch to taste with salt and pepper.
Serve with the sausages and a tablespoon of sour cream.