Beetroot hot soup with mushrooms - Borscht.
200 g (8 oz) fresh mushrooms, chopped.
3 beets, peeled, grated.
200 g (8 oz) fresh cabbage, shredded.
1 carrot, peeled, grated.
1 onion, chopped.
1 tbsp tomato paste.
1 tbsp butter.
2 litres / 4 pint water.
4 tbsp sour cream.
2 tbsp chopped green dill.
parsley, green onions, bay leaf, pepper, to taste.
1. Simmer mushrooms with butter. Add vegetables and stew for 10 minutes.
2. Pour water into pot with vegetables, add vinegar. Bring to boil, cook until done.
3. Season with salt and greenery. Serve with sour cream and greenery.
Soup will be beautiful and very tasty: red with a lot greenery.