Recipe with tradition, Borsch cream soup.

It is about an ancient recipe of Eastern European cuisine. There are many recipes for this cream soup.  One of them is the one I prepared in a simple way with 2 beetroots, 1 bunch of carrots and 1 large lemon.

Preparation:

• Peel and wash the chopped ingredients with water and salt.
• Place them in a saucepan and cover with water (the amount of water depends if you want the cream more or less thick).
• During cooking, add lemon juice (taste not to dominate the acid flavor too much).
• When they are tender, beat till get a cream texture.

It can be served warm. The sweet-and-sour taste of the cream soup  combines with any sautéed vegetables with a drizzle of  extra virgin olive oil  (for example:  zucchini  and  carrot , shredded). 

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