2 onions, 2 carrots, celery, 2-3 potatoes, 2 beetroot, 2 tablespoons sour cream, salt and pepper, croutons, 2 boiled eggs, fresh parsley, finely chopped.
Boil in salty water the chopped onions, carrots, celery and the beetroot. After 5 minutes add the potatoes. When vegetables are cooked blend soup until smooth. Bring to boil and add the sour cream, salt and pepper. Serve hot with bread croutons, boiled eggs and herbs.
Beetroot cream soup with boiled eggs