Beetroot soup with creamy horseradish

We prepare the base for borscht: add chicken to water and boil for 1 hour.

Then we add cabbage and potatoes cut as desired.

Fry the onion and carrot in vegetable oil until half cooked.

We stew the beetroot with vinegar and sugar, then add it to the soup.

Boil for 30-40 minutes, strain, cool down.

Add mustard and horseradish to the strained soup.

In the plate, we place boiled, julienned potatoes, beets, veal, egg, radish, and cucumber.

Sprinkle with greens and add sour cream.

We serve the beet soup separately.