00:00What are you doing mom? I'm peeling the last. Oh, the last beet. Oh, I love borscht whether it's hot
00:05or served cold with sour cream. So now we grate it on the coarse side. And so only four beets
00:11for
00:11this entire soup. This is vegetable stock, Martha. Okay. Made with carrots, celery, onions. Did you
00:19put any garlic in? Yes. Another thing that we can add to make it a very piquant kind of a
00:24borscht
00:24is soaked mushrooms. So chop the mushrooms. All right. So the mushrooms go in. Do the beets go
00:31in? Oh, now, right? Yeah, we can put them in now. What about the parsley? Yes, we'll add everything.
00:37Oh, okay. And a clove of garlic. So this is what? Two tablespoons of chopped parsley. A third of a
00:43cup of chopped celery leaves. I love celery leaves. And how much sugar? A teaspoon. Okay, so now we
00:49cook that for about how long? Well, we'll cook it about 20 minutes. And we have one that's already
00:56simmered. Well, now we add sour cream. Now, if you want to, you can add a ladle full of
01:02the porscht. Okay. So that looks good. So add this? Yes. You always add the liquid to the
01:08sour cream, otherwise it will curdle. And over the years, I've always used sour salt. And
01:14then at the very end, we add chopped fresh dill. So a big scoop for you. Delicious.
