Cold Borsch

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Cold Borsch

Ingredients

• 3 average beetroots with leaves
• 3 potatoes
• 1 carrot
• 1½ l mushroom stock
• 2 tomatoes
• 1 bunch of spring onion
• celery
• salt, pepper
• sour cream

Procedures

1. Boil beetroots and then peel them and cut into strips.
2. Cook the beetroots and chopped carrot in mushroom stock for 10 to 15 minutes.
3. Cut the beet leaves and stems into pieces 2 to 3 cm long, chop tomatoes, potatoes, green onions, celery.
4. Add all ingredients to the stock.
5. Cook until the vegetables are tender.