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Borsch from a young beetroot

Cooking recipes / First course recipes / Borsches

1 serving

Chop 800 g of young beet tops, cook in salted boiling water, strain. Wipe raw red beetroot, combine with the decoction of beetroot. Add a tablespoon of oil, 100g sour cream, salt. Warm up, do not boil. Pour chopped dill, parsley,

beetroot tops - 800 g, beetroot - 1 pc., sunflower oil - 1 tbsp. spoon, sour cream - 100 g, dill to taste, parsley greens to taste