Borsch from baked beetroot


5-6 beets
1 large carrot
1 head of onions
2 stalks celery
3 cloves garlic, finely chopped
2 tsp lemon juice
a handful of finely chopped dill
1 bay leaf
sour cream
5 peas allspice
1.5 L of water (or broth)
green feed
black pepper, salt
1. Beets and carrots wrapped in foil (each individually) and bake in oven until done.
2. Onion and celery cut into small pieces and mix with the garlic. Add allspice and bay leaf, cover with water and cook the vegetable broth.
3. At the end, add the canning beans, bring to a boil. Add the broth lemon juice, dill, salt and pepper.
3. Roast beets and carrots grate, and put on the bottom of the soup plates, pour broth and add sour cream. Serve with greens.

Bon Appetit!

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