Beetroot and parsnip soup with a cream topping

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' roots, cut them in half, and cook them with their skins, bay leaves, 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 water, rinse the pot, and return the cooked beets (peeled and preferably cut into small pieces) to the pot along with the strained water.

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.