Borscht Soup

Steps

1. Wrap each beet in a piece of parchment paper inside foil and place them in a 400-degree oven to bake until tender (about an hour).
2. Prepare the vegetable stock by adding carrots, celery, onion, and garlic.
3. Chop the soaked mushrooms, remove any dirt or debris from the soaking water, and add them to the soup.
4. Add the roasted beets to the pot with the vegetable stock.
5. Stir in 2 tablespoons of chopped parsley leaves, 1/3 cup of chopped celery leaves, and 1 spoon of sugar.
6. Cook for about 20 minutes.
7. In a separate bowl, mix 1 tablespoon of flour into 1/2 cup of sour cream to create a sauce.
8. Add the sour cream mixture to the soup. Stir in lemon juice or sour salt (citric acid) to achieve the desired sour flavor.
9. Simmer until the flour is cooked and the soup thickens beautifully.
10. Stir in chopped fresh dill at the very end, then turn off the flame.