Borscht

What you need

Ingredients

Measured for 7 servings.

• 3 pcs (approx. 300 g)Beetroot
• 60 mlOlive Oil
• 1 pcs (approx. 10 g)Chicken Stock Cube
• 1440 mlWater
• 3 pcs (approx. 540 g)Potatoes
• 400 gCannellini Beans
• 10 gDill

Make it

Method

1. 01

   Peel and cut the 300 g raw beetroot into small, even cubes; dice the 540 g potatoes similarly. Drain and rinse the 400 g cooked or canned cannellini beans. Chop the 10 g dill. Keep beetroot pieces small enough to soften in the stated cooking time.

2. 02

   Warm 60 ml olive oil in a large pot over medium heat. Add the beetroot and cook for about 5 minutes, stirring so it does not catch. Dissolve the 10 g chicken-stock cube in the listed 1440 ml water, pour into the pot and bring to a gentle simmer.

3. 03

   Simmer the beetroot for about 10 minutes, then add the potatoes. Continue for about 15 minutes until both vegetables are tender when pierced with a knife. Add the drained cooked beans for the final 5 minutes to heat through without breaking them.

4. 04

   Taste the broth before adding any salt, as the cube is already seasoned. Divide into 7 bowls and finish with the dill. This version contains chicken stock; use a separately formulated recipe if a vegetarian soup is needed.