Red beetroot soup served with pockets filled with champignons

Ingredients

400 g red beetroots

150 ml concentrated red beetroot juice

200 g cooking vegetables (2 carrots, 1 parsnip, a small piece of celeriac, and 5-7 cm leek)

allspice

bay leaf

3 cloves garlic

salt, pepper

Cooking method:

Cut the cooking vegetables and beetroots into pieces of 5-7 cm long and place them in a pan of water with a bay leaf, a few allspice berries and some salt. Optionally, you can add a piece of smoked streaky bacon for better taste and flavour. When almost cooked, add the beetroot juice and a little minced garlic to your liking. Continue to cook for a further 5 min. Drain off the vegetables and spices leaving clear soup. Serve it with separately cooked pockets.