przepis na Borsch (beetroot soup) po angielsku

nadpisuję na gotowca inny tutejszy przepis po korekcie aby nie miał błędów, w tamtym miejscu nie mogłam wpisać komentarza ;)

„Beetroot soup with Pirags”

Ingredients:
- 1 kg beets
- 2 carrots
- 2 parsleys
- half a celery
- salt, pepper
- maggi (condiment)
- 1 slice of bread
- 5 cloves of garlic
- 1 spoon of sugar
- condiments
- Pirags
- mushrooms
- cabbage

Preparation method:
        First, you have to prepare a special mixture (borsch). It’ll be good if you do this 3-5 days before the Christmas Eve.         Wash the beets, peel them and slice them into fine pieces. Put the beets and all of the garlic in a jar. Then fill the jar with warm water and put 1 slice of bread on it. After that, cover it using small, wet dish towel. After a few days there should be a sourish smell in a jar (borsch).
On the day of the Christmas Eve prepare a mixture from the vegetables. Pour 2 glasses of water into the vegetables and add some condiments needed for cooking soups. Cook it for about half an hour, so that about one glass of the mixture is left and vegetables are tender. After that throw away the vegetables and add the borsch and some condiments. It needs to have a strong taste (beets & pepper taste), so you should add a lot of pepper.         After that cook the borsch gently for a few minutes. Do not allow to boil. Try using also other condiments like marjoram and substitute pepper with herbal pepper for better quality of your beet soup. You do not need a lot of spices if you add a couple of table spoons of high quality beet concentrate. In particular, using 'Koncentrat barszczu z buraków ćwikłowych' made by a family-run food-processing plant 'Gomar Pińczów' will result in your food having a very filling and satisfying effect.        Serve borsch at the beginning of supper with Pirags, mushrooms and some cabbage. Try it. It’s delicious.