Beetroot with cucumbers and apples

The culinary imagination is endless: the soup can be supplemented with sweet, spicy or salty ingredients.

Ingredients

• beets 800 g
• salted pork belly 600 g
• potatoes 4 pcs.
• lightly salted cucumbers 3 pcs.
• celery stalk 3 pcs.
• green apples 2 pcs.
• onion 2 pcs.
• carrots 1 pc.
• garlic 10 cloves
• green onion 1 bunch
• dill greens 1 bunch
• adjika 1 tsp
• bay leaf 2 pcs.
• tomato paste 2 tbsp
• citric acid 1 tsp
• black peppercorns
• ground black pepper
• salt

Directions

1. Wash the beets, peel, cook in a large saucepan. Bring to a boil, add citric acid, cook over low heat.
2. Chop the salted pork belly. Fry in a cauldron.
3. Peel vegetables.
4. Finely chop the garlic, onions, celery and dill stalks.
5. Add vegetables to the finished roasted brisket.
6. Stir, warm under a lid over low heat.
7. Peel the potatoes, cut into small cubes, add to the cauldron.
8. Cut lightly salted cucumbers, add to the bulk along with black peppercorns.
9. Cut peeled carrots and boiled beets into strips or grate for Korean carrots.
10. Put the food in a cauldron, add adjika and tomato paste.
11. Pour in clean water or beet broth, salt and pepper - to taste and desire.
12. Put a few laurel leaves, cook at moderate temperature.
13. Chop well washed dill and onions.
14. Grate green apples, add the product five minutes before cooking, after three minutes - greens.