4 cups (about 1 quart) of cooked vegetables (beet, cabbage, carrot, onion, and potato)
1 cup of vegetable broth
2 tablespoons of cornstarch
1/2 cup of water
Salt and black pepper to taste
4 cups (about 1 quart) of cooked vegetables (beet, cabbage, carrot, onion, and potato)
1 cup of vegetable broth
2 tablespoons of cornstarch
1/2 cup of water
Salt and black pepper to taste
Place the vegetables in a blender with half of the broth
Blend well, adding the remaining broth gradually
Continue blending until a smooth and thick consistency forms
Transfer to a saucepan and add the cornstarch dissolved in water
Cook over low heat, stirring constantly, until it thickens
Season with salt and black pepper and mix well
Pour into a greased mold and let cool
Refrigerate for two hours
Serve chilled or at room temperature
