Tips

Melt the clarified butter in a pot. Put thinly sliced carrots and diced potatoes into hot oil. Fry the vegetables uncovered for about 5 minutes.

In the meantime, we prepare the beetroot. Peel the beets and cut them into slices. Chop the stems and leaves into small pieces. Put the shredded chard with beets into the pot with fried vegetables. Fill everything with broth. Cover the pot with a lid and cook the beetroot over low heat for about 15 minutes.

After this time, add the chopped dill, lemon juice and season with salt and pepper. At the very end, pour the cream with flour (mix the cream in a small bowl with flour, pour a ladle of boiling soup from the pot to harden the cream, pour the mixture into the beetroot preferably through a sieve to avoid any lumps of flour). Beetroot boil and turn off. Serve the soup with a boiled egg, sprinkled with fresh dill.

Bon appetit!