Beetroot soup

Ingredients

• Approximately 500 grams of beets
• 2 carrots
• 3 garden apples
• 7 glasses of water
• 2 tomatoes
• Half a bunch of chives
• 1 stalk of celery
• 5 cypress seedlings
• One tablespoon of lemon juice
• Half a teaspoon of salt
• Chopped onions

We peel the beets, carrots, and apples, then grate them, and finally boil them in a pot with water.

After cooking, they are simmered over low heat for about twenty minutes, covered.

In the meantime, we chop the tomatoes and green onion, and finely chop the chives.

Add the lemon juice, ginger, and vegetables to the pot, season with salt (you can also add bouillon powder), and cook covered until the vegetables are tender.

Served hot, with chopped parsley.