Ingredients

The following ingredients have 4 Servings
  • 1 beet root bunch (Peeled Beets cut it into thin slices, cut the stems and leaves into thin slices)
  • 1 potato (cut it into ½ inch cubes)
  • 1 carrot (chopped into small pieces)
  • 1 garlic cloves (minced)
  • 2 tsp olive oil
  • 3 cup vegetable broth (I used Homemade)
  • 6 pepper corn
  • 4 all spice berries
  • 1 bay leaves
  • ¼ cup cream / sour cream
  • ½ tsp vinegar
  • ¼ tsp sugar
  • ½ tsp salt or to taste
  • ½ tsp pepper
  • 2 chives (chopped finely)
  • ½ lemon juice
  • 4 pieces of chives
  • 3 boiled eggs

Instruction

  • Heat the oil in a large pot over high heat, when it's hot add the potato. Cook over high heat for about 3-4 minutes, stirring occasionally (do not stir for the first minute), until the potatoes brown a little.
  • To this add the garlic and cook for another 30 seconds. Then add chopped carrots.
  • Then add vegetable broth and chopped beets (do not add the stems and leaves just yet). Bring to a boil, scrape all the browned bits and pieces of potatoes from the bottom of the pot with a spatula, and cook over low heat for about 5 minutes.
  • To this add bay leaves, whole all spice and pepper corns.
  • To this add salt and sugar and vinegar
  • Add the chopped stems, stir, bring to a boil, cook for another 5 minutes.
  • Add the beetroot leaves and cook the soup briefly, for about 1-2 minutes, just until the leaves are wilted.
  • Temper the cream: add the cream to a cup together with a few tablespoons of the soup, stir and add back to the pot.
  • Switch off the flame and lemon juice and check salt, pepper .
  • Serve with hard-boiled eggs and chives.