Ingredients

• 1 small vegetables bundle, 1 small onion, 1 clove of garlic
• 2 liters water
• 1/2 kg beet greens with beetroot
• fresh thyme and dill
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil
• salt, pepper, sugar, lemon juice
• 80 ml heavy cream 30%
• 1 tablespoon wheat flour

Additions

• 200 g feta cheese
• young potatoes with dill or croutons from rye bread

Preparation

1. Peel the vegetables from the bundle and rinse, cut into smaller pieces, cook in water until soft for about half an hour, adding salt and pepper to taste.
2. Rinse the beet greens thoroughly and finely chop. Finely chop the beetroot so it cooks at the same time as the leaves.
3. Strain the vegetable broth into a clean pot, add thyme leaves from several twigs, 2 tablespoons of chopped dill, butter and olive oil. Add chopped beet greens and bring to a boil. Cook until soft on medium heat for about 3 - 4 minutes.
4. Mix the heavy cream with flour and two tablespoons of cold water, then gradually pour in a few tablespoons of soup. Slowly pour into the pot with soup, bring to a boil, remove from heat, season to taste with salt, pepper, a pinch of sugar and 1/2 teaspoon lemon juice.
5. Serve with crumbled feta cheese, with plenty of fresh thyme and dill. Serve young potatoes with dill on the side. Over time, the soup will gain flavor. Can be served as a cold soup.