Romanian potato and beetroot chorba

1 serving


Peel the beetroot, cut into small straws and cook with one whole carrot and finely chopped onion until almost cooked through. Then salt, put the potatoes and greens chopped into thin slices. When the vegetables are softened, pour separately boiled and strained borscht. Let it simmer. To get a beautiful color, remove the ready-made chorba from the fire and let cool a little. Then wipe the raw beetroot on a grater, lower it into a chorba in a colander so that the grated beetroot is well covered with a liquid. Leave it like that for 15 minutes, until the beets turn white, and the chorba turns up. Remove the colander and serve the chorba, seasoned with egg and sour cream.