Ingredients
- 2 pieces of beetroot (approximate weight: 600 g – 1,3 lb)
- 4 apples (300 g – 10,6 oz)
- 2 carrots (200 g – 7 oz)
- 2 onions (200 g – 7 oz)
- 1 parsnip (100 g – 3,5 oz)
- 2 tbsp vegetable oil
- 4 tbsp lemon juice
- 1 tbsp salt
- parsleyย
- dill
Directions
- Peel, wash, and finely dice the vegetables and apples. (beetroot, apples, carrots, onions, parsnip)
- In a large pot, saute the vegetables, and the apples in 2 tbsp of vegetable oil.
- Add 3 liters and a half of water (0,77 gall) over the sauteed vegetables.
- Let the soup boil for 35 minutes.
- Turn off the stove and add 4 tbsp of lemon juice.
- Season with finely chopped parsley and dill.
- Let the soup rest with the lid on for 10 minutes before serving.
- Serve it alongside fresh bread or toast and 1 tbsp of sour cream.
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