Borscht, with dill seeds. Beetroot vegetarian soup.

Description: It is is a very good hot red beetroot soup with fresh homemade bread. Soup will be beautiful and very tasty: red with a lot greenery.

Ingredients:

2 beets, washed, peeled, grated.
3 - 4 tbsp oil.
pinch lemon acid, dissolved in 1-2 tbsp of water.

10 g (0,3 oz) parsley roots, chopped.
1 tomato, chopped.
1 potato, halved.
100 g (3,5 oz) fresh cabbage, shredded.
1 small carrot, grated.
1 onion, chopped.
1 litre / 2 pint water.
1 tsp lemon juice
1 - 2 tbsp sour cream.
salt.
Finely chopped green Celery, dill, parsley, green onions to taste.
bay leaf, ground red and black pepper, ground dill seeds to taste.

Directions:

1. Pour oil into a hot large pan and add chopped onion. Saute until tender and add chopped tomato, parsley roots, grated beets and carrot. Simmer stirring for 10 - 15 minutes.

2. Place water on to boil in a large pot. Prepare vegetables. When canner water is boiling, add the cabbage and halved potatoes to the water. Cook until the potatoes are tender.

3. Remove potatoes from water, mash. 

4. Add simmered in oil vegetables: onion, tomato, parsley roots, carrot to the water, along with the mashed potatoes and the finely chopped greenery. Pour lemon juice. When the water is boiling again, add the spices, salt, bay leaf to the water and then shut off.

Serve with sour cream.