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Kalter, litauischer Borscht
ZUBEREITUNG
1. Die rote Bete schälen und in kleine Würfel
schneiden. Die Zwiebel in kleine Stücke hacken.
2. Die Zwiebel und die rote Bete in den Krug geben
und das Wasser mit Ker hinzufügen. Das Salz und
den Pfeer hinzugeben.
3. Den Deckel schließen und mit die Misch-
Funktion auswählen. Zum Mischen für etwa
1 Minute gedrückt halten.
4. Fügen Sie Sahne hinzu und mischen Sie diese 20
Sekunden lang.
5. Die Suppe in Teller geben und auf jeder Portion Dill
verteilen. Mit einer separaten, heißen, gekochten
Kartoel servieren, die mit Salz bestreut wurde.
26
ZUTATEN
• 300 ml kaltes Wasser
• 200 ml Kefir
• 1 große gekochte rote Bete
(rote Bete aus der Konserve
kann auch verwendet werden)
• 1 kleine Zwiebel
• ⅔ Teelöffel Salz
• 50 ml Sahne (12 % Fett)
• 2 mittelgroße Kartoffel
• ¼ Teelöffel gemahlener
schwarzer Pfeffer
• Frischer Dill zum Dekorieren
2 - 3 Portionen
ALA_Rezeptheft_SB1000_DE_recipe_V17_150730.indd 25 30/7/15 6:34 pm
26


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