Beetroot soup with young beets

Description

Hearty and aromatic soup. Young beet soup has healing and cleansing properties. Preparation: Place the beets and sorrel into separate pots, cover with water, and boil. Drain the broth. Cool the beets and sorrel, then finely chop. Fry the flour in oil. Mix the flour with beet greens, sorrel, and their broths in a pot. Bring to a boil. Add butter, sour cream, grated beets, and egg yolks. Heat through without boiling. Sprinkle the soup with chopped dill and parsley. Serve with sour cream. The soup is ready to serve.

Instructions