Beet Soup ( Borsch )

Products :

1. 2 bunch of beets, 3 carrots 1 parsnip, 1 celery root, 1 onion
2. 1 leek, green celery, garlic, dry mushrooms 2 oz
3. Salt & pepper, allspice, sugar red paprika, bay leaves, white vinegar, marjoram leaves

Peel and clean carrots, parsnip celery root and leeks. Put all to the pot plus not peeled onion and garlic, add salt. Cover and cook for 20 minutes. Peel and clan red beets. Save and wash beets, skins and leaves. Put everything to the second pot, add garlic  and mushrooms, then salt and  pour water. Cover and cook for 20 minutes.

When veggies in first pot are soft remove and drain them. Leave clear broth and separate cooked veggies for future dish. When beets in a second pot are soft,  remove them and separate beets from the skins and leaves. Rub the beets on a small grater. Put all shredded and not shredded beets back to the pot. Right away add 4 tbsp white vinegar ( very important – increasing color and taste )

Cook for 2 minutes and drain. You can save grained beets for future dish. Add 2 cups of broth from first pot. Season with bay leaves, peppercorns,  salt a lot of black pepper, red paprika, allspice, sugar and garlic powder if needed, 1 tbsp marjoram. You have to filter it and you can serve as a soup with pierogis, or as a drink to fried pierogis or croquettes or as a simply healthy drink ( hot or cold ).