Russian style borsch

Ingredients

• 400 grams beetroot, peeled and boiled
• 750 milliliters vegetable broth
• 1 small onion
• marjoram
• 60 grams flour 0,5 teaspoons sugar
• 1 tablespoon vinegar
• 125 milliliters sour cream
• 1 tablespoon smoked bacon, diced

Preparation method (receipt)

Pour the broth over the onion and marjoram, bring to a boil. Add grated beets. Dissolve the flour in the water and pour over the soup. Dress with a vinegar, sugar, salt and pepper. Serve with sour cream and shpik.