Beetroot Soup

To make the borscht, place the red onion, carrots, beetroot, garlic, bouquet garni, soup and the juice of one lemon in a saucepan and season generously with salt and freshly ground pepper.

Strain the soup through a fine sieve or possibly a muslin-lined sieve, then transfer to a clean saucepan. Taste and season, adding juice of one lemon if necessary.

3. Bring to a boil and cook for 1 to 2 min at low temperature.

Before serving, lightly mix in a spoonful of sour cream.

4. for the creamy beetroot soup, melt light butter or butter in a saucepan. Add onions, carrots and celery and sauté until they begin to brown.

Add beet, 1 tbsp. juice of a lemon, clear soup and spices and let it boil. Cover and gently simmer for about half an hour until everything is cooked together.

Cool slowly, then strain through a sieve or blend with a hand mixer or food processor. Pour into a clean saucepan. Add the milk and let it boil. Season and add more juice of a lemon if necessary. Add grated red whipped cream or beet to the soup.

This vegetable can be used for two different soups: for a creamy soup of pureed cooked beetroot as well as for Borsc

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