Borscht Soup

Ingredients:
Amount to 4 servings
100g potatoes into small cubes
100 g carrots, small cubes
100 g cabbage (very important), thin strips
50 g beetroot, grated
30 g peas, frozen
30 gcorn, frozen
1 red pepper
1 tsp lemon
1/2 tsp salted water

Spices:
2 bay leaves
1/2 tsp fenugreek
1/2 tsp paprika
1/2 tsp mint

Preparation:
In a cooker place the grid for steam and pour water to reach the level of the grid. Once the water boils, put in the grid chopped vegetables in the following order: potatoes, beetroots, carrots and after five minutes cabbage. If you have stems of dill and/or parsley –do not dispose of them. Wash them well and placethemontop of thesteamedvegetables. With them the broth becomes much more palatable. When the vegetables are ready, you can discard the stems. Pepper is more delicious if roasted and mandatory skinned. If you want the pepper to also be cooked by steaming, then add it with the cabbage. When the vegetables are ready (well cooked, but not too much), remove the cooker from the heat and let the vegetables in it for another 5 minutes. Remove the grid and transfer the vegetables in a bowl. Keep the broth and top up with water, so that the liquid is 700 ml. Put on the stove and when it boils, add the corn, peas, spices and vegetables. Remove from the heat and add the lemon juice and salt water. Mix well and serve hot. Garnish with parsley and a slice of lemon.
 

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