Beet soup

Slice the onions at right angles to the fibers, and slice the long onions into small pieces. Slice the potatoes into half a month and soak them in water. Chop the beets into chopped roe.

Put the butter in a pot and heat, add the onion and onion and saute for about 10 minutes.

Once everything is soft, add the potatoes that have been soaked in water and fry for about 2 minutes.

Once the potatoes are clear, add the cut beets, broth and broth cubes and simmer.

Simmer for about 10 minutes, then cover and simmer over low heat for another 20-30 minutes.

Remove [5] from the heat and remove the heat. (If you don't have time, you can cool it on ice water as shown in the photo.)

Once the heat has subsided, add milk and place in a blender until the shape is gone.

The prepared soup is sieved using a strainer.

Add fresh cream to [8] and season with salt. (If the soup is hard, add about 50cc of milk to adjust.)

Place it on a plate and garnish with rose pepper and you're done.