|2.||Bulb onions||2 PC.|
|6.||Vegetable oil||3 art. l|
|7.||Lemon juice||3 art. l|
|8.||Lemon acid||0.5 Tsp|
|9.||Sugar||1 art. l|
|10.||Sour cream 15%||100 Column|
|11.||Bay leaf||2 PC.|
Peel the beets, cut them into pieces so that it boils faster, pour 2 liters of water. and cook until tender. Then remove from water and grate on a coarse grater.
Add diced potatoes to the beetroot broth. Cook for about 15 minutes.
Dice the onions, grate the carrots and fry the vegetables in vegetable oil until light brown and add to the pan.
Add beets to the pan, add lemon juice, citric acid, bay leaf, add sugar, salt and pepper to taste. After boiling again, cook under the lid for 10 minutes.
Serve with sour cream and chopped herbs.
Beetroot turns out to be very tasty, tender, fragrant and hearty, as well as this soup is light and lean. Cooking is quite simple and fast, the taste of the dish will depend on the beet variety, so choose a sweet and rich flavor. You can use any greens for serving and instead of sour cream, mayonnaise is a matter of taste.