BORSCHT

INGREDIENTS

3 red beats on the steal with leaves
4 potatoes
one bunch of parsley
one bunch of dill
crème fraiche

METHOD

Cut the read beats of the stems and wash well.
Boil the beats for 35 minutes with skin on in 1500 ml of water. Save the stems and leaves.
Stick them with a fork after about 15 minutes of boiling to let the wonderful juice out.
Peal and cut the potatoes in cubes of 2/2 and boil or steam separately for 20 minutes.
Take the red beats out of the water Keep the water.
Peal the beats and make a smoothie in the mixer.
Chop the washed stems and leaves fine and add to the water to simmer for 2 minutes.
Add the beat smoothie and mix well.
Add the boiled potatoes cubes.
Add the chopped parsley and dill.
Taste for salt and pepper and serve with an island of crème fraiche floating on top.

Bete Avon!