Beetroot Borscht
Serves: 8 people
Prep: 40 min
Marta says: This soup is light, hearty and with vibrant colour and unique flavour.
Recipe tip: You can use the beetroot from the soup to make delicious salad too. Marta’s favourite is beetroot, fresh spinach, strawberries and feta cheese.
What you’ll need:
1.5 kg beetroot
3 carrots
1 parsnip
1/2 small celery
1 garlic
300g dried wild mushrooms
1 apple
1 lemon
Your favourite Bouillon
How to do it:
Peel the beetroot, cut it into cubes, add sugar, salt and vinegar to taste. Leave it covered until the juice is released.
Make stock with vegetables, Marigold Bouillon, garlic and marjoram.
When it is boiling, lower the heat, add beetroot and juice, chopped mushroom and apple.
Season with salt and pepper. Squeeze lemon juice.
Cook on low heat form 1h.
Strain and serve as a hot drink.
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