Beetroot Soup with Sour Cream

Ingredients

• 1.5 l meat broth
• 500 g beetroot
• 1 tbsp Lemon Juice
• 100 g onions
• 1 Carrot
• 1 stalk Celery
• 200 g white cabbage
• 2 Garlic cloves
• 2 tbsp oil
• Salt
• Pepper
• 1 tbsp chopped dill sprigs
• 350 g sour cream
• dill sprigs (for garnish)

Instructions

1. 1.

   Peel the beetroot, squeeze two-thirds of it in an electric juicer and set aside.

2. 2.

   Cut the remaining beetroot into fine strips.

3. 3.

   Peel and halve the onions into thin half-rings. Peel the carrot, trim the celery and cabbage, and cut everything into strips. Peel and finely chop the garlic.

4. 4.

   Heat oil in a pot, sauté the onions until translucent, then add the vegetables and stir; pour in the broth, season with salt and pepper, cover and simmer for about 15 minutes.

5. 5.

   When the vegetables are cooked, pour in the raw beetroot juice—do not boil further—and adjust seasoning.

6. 6.

   Stir sour cream with chopped dill and serve separately alongside the borscht.