Bortsch with yellow beets, by Mia Katva

Soup for 4 persons

3 to 4 yellow beets (500gr)

2 to 3 potatoes (200gr)

1 liter of broth

2 carrots

2 garlic cloves

3 leaves of laurel

2 twigs of thyme

Cooking salt

Ground fresh pepper

2 tablespoons of vinegar (Xérès, cider, or white wine)

2 dl of fresh cream

Heat the broth in a big pot, slice the vegetables in small sticks or in little cubes, making it easier to eat with a soup spoon.

Throw them in the broth with the garlic, thyme, laurel and cook for 30 minutes.

Add the vinegar, salt and pepper.

Serve with fresh cream and good organic sourdough bread.