Such a borsch is healthy, not only for young breastfeeding mothers :) Clear colour, natural taste and speed- great combination! Addition to your dinner ready in 10 min.
about 25 fl oz (750 ml) stock
about 25 fl oz (750 ml) fresh beetroots juice (made with 35 oz (1 kg) beetroots)
lemon juice of ½ lemon
1 teaspoon dry marjoram
1 garlic clove
Wash beetroots, make juice from them and the apple. Mix juice with bullion (meat or vegetable one) made with pimento and bay leaves, seasoned with marjoram and garlic. Add salt and pepper to taste. Leaven with lemon juice ( because of the lemon juice the borsch won’t lose its beautiful colour).