Ingredients

• 500 g potatoes
• 1 tablespoon olive oil or butter
• 1 young onion
• 1 carrot
• 2 cloves of garlic
• 1.25 liters broth
• 1 bunch of beet greens with beets
• 1 tablespoon lemon juice
• 125 ml cream 18% or 30%
• 1 tablespoon chopped dill

and

• 4 hard-boiled eggs

Preparation

1. Wash the potatoes, peel, then dice.
2. Fry the potatoes on olive oil or butter in a wide and large pot (for about 5 minutes).
3. Add the peeled and diced onion and the peeled and grated carrot. Stirring occasionally, fry for about 2 minutes. At the end, add garlic pressed through a garlic press.
4. Pour in broth and bring to a boil. Cook for about 5 minutes.
5. Cut the beet green leaves from the beets, rinse everything thoroughly. Peel the beets and cut into thin slices or half-slices (you can also grate them on the large holes of a grater).
6. Add the beets to the broth and cook for about 4 minutes, then add the finely chopped beet green leaves and cook for another 4 minutes, or until the vegetables are tender.
7. Season with ground pepper and - if needed - salt.
8. Add lemon juice, cream, and chopped dill.
9. Serve the soup with hard-boiled egg, cut in half or diced into larger pieces.