Beets soup with spring onion

Name: beets soup with spring onion
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 3 spring / forest onion in rings, leaves separately; 2 potato peeled, into cubes; 500 gram boiled beets peeled, into cubes; 2 tablespoon lemon juice; 1 liter vegetable stock; 125 milliliters sour cream; tablespoon dill minced meat

Try this beetroot soup with spring onion

Ingredients

1 tablespoon olive oil
3 spring / forest onion in rings, leaves separately
2 potato peeled, into cubes
500 gram boiled beets peeled, into cubes

2 tablespoon lemon juice
1 liter vegetable stock
125 milliliters sour cream
Tablespoon dill minced meat

Directions

Heat the oil in a soup pot and fry the spring onions without the leaves. Scoop the potato cubes through and heat for 5 minutes.
Add the beetroot, lemon juice, stock, salt and pepper and cook for about 15 minutes until the potatoes are tender. Puree the mixture.
Stir the leaves of the spring onions through the soup. Serve the soup with a spoon of sour cream and sprinkle with pepper and dill.