Beetroot hot soup with spinach - Borscht.
200 g (8 oz) fresh spinach, washed, drained, chopped.
4 beets, peeled, grated.
1 carrot, peeled, grated.
1 onion, chopped.
1 tbsp lemon juice.
2 tbsp oil.
2 litres / 4 pint water.
2 tbsp mayonnaise.
2 tbsp sour cream.
2 tbsp chopped green dill.
parsley, green onions, bay leaf, pepper, to taste.
1. Simmer vegetables for 5 minutes with butter, lemon juice and oil. Add spinach and stew for 2 minutes.
2. Pour water into pot with vegetables. Bring to boil, cook until done.
3. Season with salt, pepper and greenery.
Serve with sour cream, mayonnaise and greenery.