How to make
Chop the onions and sauerkraut finely. Peel the beetroot and dice it into 1/2″ (1 cm) cubes.
In a pan with 2 tbsp (30 g) butter, braise the onions and sauerkraut, then add the chopped beetroots and pour in hot water.
Wait for the veggies to soften, then add the diced potatoes. Once softened a bit, add the tomato paste, celery, black pepper and a little salt.
Pour in the remaining butter in the borscht to melt. Next, thicken it with the egg beaten with yoghurt, while being careful not to curdle it.
