I, as a real lover of food, notice the change of seasons and their course in the shelves of shops. Yesterday the real summer crop began – fresh carrots and beets, a lot of state farm greens, which we grew here, under our Far Eastern sun, appeared, and soon my favorite pumpkins and other vegetables will appear. Without hesitation, I took the opportunity and cooked my favorite beetroot. With subscribers, we discussed its origin and agreed that this is a truly Russian dish; we will stick to this option. There are two important distinguishing features of vegetable soups and beetroots in particular – the simpler the soup – the more delicious it is and the second day the taste and aromas are doubled. If there are dishes that cannot be imagined without spices and complex cooking practices, then this rule does not apply in vegetable soups, you can take two or three vegetables, greens and salt with pepper, very ascetic and very tasty. And all the vegetable soups need to be given time to "open up", and again and again I am convinced that during the night such soups become more delicious, the vegetables are more harmoniously combined and in general, it turns out quite different. I even stopped trying them on the day of cooking. About beetroot I will say that it deservedly enjoyed popularity for centuries, it is very tasty. You can say this is a dish in which vegetables are given the opportunity to show their best qualities.