Beet and potato soup with cream

Ingredients

• 4 medium-sized beets
• 2 bay leaves
• 1 liter of water
• 4 medium-sized potatoes
• 2 tablespoons of fresh lemon juice
• pepper
• salt
• 1 tablespoon of sugar
• 200 ml of sour cream
• Fresh dill, for decoration

Remove the beetroots from their soil, cut them in half, and cook them with their skins, a bay leaf, and sugar until they are tender.

While that’s happening, cook the unpeeled apples in salted water.

Once the beets are cooked, strain the cooking liquid, rinse the saucepan, and return the liquid to the saucepan along with the peeled beets, preferably cut into small pieces.

Bring to a boil again, then let cool to serving temperature. Add the lemon juice, pepper, and salt.

While you’re doing that, peel the apples and cut them into small pieces.

When serving, first pour in the hot soup with the diced beets, then add the diced potatoes, and finally, one to two tablespoons of sour cream – the only source of fat in this soup. Garnish with fresh dill.