Beetroot soup

Ingredients

• sugar - 1.5 tbsp. l.
• carrots - 1 pc.
• cream
• 50 g root celery
• lemon juice
• vegetable oil - 4 tbsp.
• 1 st. l. seasonings for borscht (optional)
• 2 medium beets
• onion
• potato
• garlic - 2 cloves

Cooking

Step 1

1. Peel beets, carrots, celery, potatoes and 1 onion, finely chop. In a frying pan, heat 2 tbsp. l. vegetable oil. Stirring constantly, fry vegetables, 5 minutes. Add lemon juice and sugar. 2. Transfer the vegetables to the blender bowl, chop into a puree. Add sour cream and 200 ml of water. Pour the soup into a saucepan and bring to a boil. 3. Peel the remaining onion, cut into rings. Peel and mince the garlic. Heat vegetable oil in a frying pan, put onion and garlic, sprinkle with seasoning for borscht. Fry until golden brown, 3-4 minutes, add to soup.