Beet soup
Ingredients
Features
Description
the world Borsch called almost all the East European beet soup. Here is another version of this gorgeous soup, not only low-calorie, but also very tasty.
1. Heat the oil in a large saucepan and fry the leeks and celery for 2-3 minutes until soft; then add the beets, potatoes and almost all the carrots, leaving little for serving.
2. Pour into the pan with vegetable broth, season and bring to a boil, then reduce heat and simmer, stirring occasionally, about 40 minutes, until the vegetables are tender and the soup thickens slightly.
3. Season the soup to taste, then add the vinegar and sugar. Gently heat until the sugar dissolves. Pour the soup into warmed bowls and garnish with sour cream and grated carrots. Serve immediately.
Translated by site: wday.ru
