Red Beet Soup with Cream (Borscht)

First, peel and finely chop the onions and sauté in oil.

Cut the beet into small cubes and cook in the vegetable stock until the beet cubes are soft.

Puree with a hand blender. Season with salt, ground cumin, pepper and lemon juice. Finally, assemble with butter.

Finely chop the parsley, sprinkle over the borscht and garnish with a little sour cream.

Preparation Tip:

Serve with pelmeni, for example. The soup will be heartier if you cook it with beef broth and use lard for frying.

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