Materials

• 4 medium beets
• 1 carrot
• 1 onion
• 1 medium potato
• 1/2 small cabbage
• 1/2 liter of water
• 1/2 liter broth
• 1 teaspoon of butter
• 1 tablespoon of vinegar
• 1 teaspoon of salt + black pepper
• 1 tablespoon of cream
• Dill

RECİPE

• Potatoes, carrots and 3 beets are peeled and grated. Other beets are peeled and cut into cubes.
• Next, the onion and cabbage are minced. The grated beets, potatoes and carrots are put in 1/2 liter of water with a pinch of salt and cooked over low heat for 20 minutes.
• Sauté the onion in butter. The broth, onion, and cabbage are added to the cooked vegetables.
• It is cooked for 10 – 15 minutes over low heat with the lid open. Vinegar is added.
• Cube beets are also boiled to sprinkle on the soup. When the soup is cooked, you can leave it as it is or pass it through the robot.
• Lastly, cubes of beets, 1 teaspoon of cream and dill are added to Borsch soup. If desired, you can serve with rye bread croutons.