Beetroot soup

Ingredients for 4 servings:

• 1 leg of beef
• 1 stalk(s) leek
• 3 thick carrots
• 6 large potatoes
• 2 bay leaves
• 1 small can of peas
• 1 small can of kidney beans
• 4 m.-large beetroot
• 1 tbsp vegetable stock powder
• salt and pepper
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Barsz-Czowony, Russian-Polish soup

Cook the beetroot with the skin on and let it cool. Peel the beetroot thinly, then coarsely grate it and place it in a bowl. Mix with pepper and vinegar. Half fill a large pot with water. Add the leg of beef to the pot with the bay leaves and a pinch of salt and bring to a boil. Peel the vegetables and slice the carrots. Dice the raw potatoes. After about half an hour, add the carrots and potatoes to the pot. After another 15 minutes, remove the leg of beef. Add the peas, kidney beans and beetroot to the pot. Simmer on the electric stove at level 1 1/2 for five minutes. Season to taste with vegetable stock powder, salt, pepper and chopped garlic.