Easy, 10 minute borscht soup recipe!

Hi everyone,

Sorry it took me a bit longer then announced, but I'm still working on the roof.
Hopefully today will be the last day as everything is sore and I am so done with sticky black stuff (tar) everywhere, but mostly because then it will be done and repaired well!

The Borscht soup, 10 minutes!

In Holland you can get these packages with four beetroots in them that are already cooked. I'm hoping this is also available in your shops, because this is very convenient as cooking beetroots untill they are properly soft takes quite some time.

Ingredients:
3 cooked beetroots
1 green or yellow bell-pepper
2 cloves of garlic
6 mushrooms
bouillon powder
salt
pepper
2 bay leaves
rosemary
table spoon of apple cider vinegar
Optional: some parsley for garnishing.

So we start by putting enough water in a pot on the fire, that when you puree three beetroots, it will have a nice thick soup consistency.
Cut the cooked beetroots in chunks.
Put them in the water.
Add the bay leaves, salt, pepper, rosemary and a table spoon of apple cider vinegar.
When the water boils you can turn the soup off and puree the beetroots.
Cut the bell-pepper and the garlic and mushrooms.
Fry them up in some butter.
Add them to the soup.

When the water is boiling, no more boiling is nescesarry as the beetrootss were already cooked and the other ingredients have been fried, so...then you are done! Fast and easy isn't it?

Put the soup in your favourite bowl add some parsley and enjoy!
This soup has high iron content and will fill you up nicely. The deep red colour of the beetroot and the fact that it is a root vegetable, growing in the earth, means that it helps with grounding and is good for our base chakra.
It gives me an overal warm feeling.

Hope you enjoyed it!

Lots of love Clara @wombloom

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xx