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SpanishBeetroot soup
Ingredients
A pinch of pepper salt and marjoram
1.5 kg of large beets
2 l of water
4 pcs of bay leaf
7 pcs of peppercorns
5 pcs allspice
15 pcs dried mushrooms
2 pcs onion
1 piece of celery
3 pcs parsley
5 carrots
Preparation
Carrot, parsley, celery I wash, peel and cut into quarters.
Onion whole.
To the pot with cold water I add chopped Italian, peppercorns, bay leaf, 2 onions, a few balls of allspice, dried mushrooms and beets cut in half. I set medium gas and cook under cover for about 1.5 hours until all vegetables are soft.
As soon as the vegetable decoction boils and the vegetables are soft, I add a little lemon juice.
Thanks to this, our borscht will maintain an intense and saturated red color.
I add sugar and salt to taste. I also add marjoram. It is best to cool the borscht completely and put it in a cool place for at least 12 hours – it will acquire even more intense color and a distinct taste.
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