Beetroot Soup (Borscht)

Ingredients

• 3 pcsBeet
• 60 mlOlive oil
• 1 pcsBouillon cube
• 1440 mlWater
• 3 pcsPotato
• 240 gBean
• 5 gDill

Instructions

1. 1

   Preparation

   • Peel and dice the beetroots and potatoes into roughly 1–2 cm cubes.
   • Drain and rinse the beans. Finely chop the dill.
2. 2

   Cooking

   • Place the beetroot cubes in a large pot. Add the water and vegetable stock cube and bring to a boil.
   • Reduce heat and simmer for 15 minutes.
   • Add potato cubes and olive oil and continue to simmer until vegetables are tender (about 15–20 minutes).
3. 3

   Finish & Serve

   • Add the cannellini beans to the soup and cook for 5 minutes until heated through.
   • Season with salt and pepper to taste. Sprinkle with chopped dill and serve hot.