"Roasted Beet Borsch"

Ingredients:

1 Leek Stalk
5-6 Beets
1 Tomato
2 Carrots
1 Sweet Pepper
1 Celery
1 Onion
5 Black Pepper Seeds
1 liter Water
Sea Salt
Fresh Ground Pepper
2-3 Tablespoons of Lemon Juice
Dill
Sour Cream

Directions:

1. Chop leek, celery, place in a deep pot, add pepper seeds, 1.5 liter of water - bring to boil, then reduce heat and cook for approximately 20 min
2. Tomato and sweet pepper cut into small cubes. Chop onion, grate carrots
3. Add a little bit of Olive oil to a frying pan, fry onion until translucent, then add carrots and fry for 5 min. After add tomato and sweet pepper - stew for 15 min. In 15 min, add all the vegetable to the pot
4. Wash and dry beets, cut into thin slices. Place the beets on a baking tray, then salt and pepper, and bake at 356 deg F(180 deg C) for 20 min
5. When beets are ready, cut them into small strips, place on a bottom of a deep bowl, add lemon juice, pure the broth, add sour cream and sprinkle with dill

* Serve with "Garlic Toasts"