4 cups (chopped) of cooked vegetables (beet, cabbage, carrot, onion, and potato)
1 cup (chopped) of vegetable broth
2 tablespoons of cornstarch
1/2 cup (chopped) of water
Salt and black pepper to taste
4 cups (chopped) of cooked vegetables (beet, cabbage, carrot, onion, and potato)
1 cup (chopped) of vegetable broth
2 tablespoons of cornstarch
1/2 cup (chopped) of water
Salt and black pepper to taste
Blend the vegetables in a blender with half the vegetable broth
Blend well and gradually add the remaining broth
Continue blending until you get a smooth and thick mixture
Transfer to a pan and add the cornstarch dissolved in water
Cook over low heat, stirring constantly, until it thickens
Season with salt and black pepper, and stir well
Pour into a greased mold and let it cool
Refrigerate for two hours
Garnish with parsley or herbs like chives or thyme, and serve chilled or at room temperature.
