Beetroot Soup (Borscht)
A hearty and vibrant beetroot soup with tender potatoes and creamy cannellini beans, finished with fresh dill. Simple to make and wonderfully warming.
Ingredients
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Cannellini Beans⚖ 400 g 💧 500 ml 🥛 2⅛ cup
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Olive Oil⚖ 54.4 g 💧 59.2 ml 🥄 4 tbsp
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Potatoes⚖ 450 g 🥔 3 pcs
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Beetroot⚖ 300 g 3 pcs
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Chicken Stock Cube⚖ 10 g 💧 14.3 ml 🥄 1 tbsp
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Dill⚖ 3 g 1 pcs
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Water⚖ 1.42 kg 💧 1.42 L 🥛 6 cup
Total nutrition
2329 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Peel and chop the beetroot into small pieces. Place in a large pot with 1.5 litres of water and the chicken stock cube, bring to a boil and cook for 15 minutes until the beetroot begins to soften.
- Peel and dice the potatoes and add them to the pot along with 60 ml of olive oil. Continue boiling until the potatoes are completely tender, about 15–20 minutes.
- Drain and rinse the cannellini beans, then stir them into the soup. Cook for a further 5 minutes until the beans are heated through. Ladle into bowls and garnish generously with fresh dill.
Source:
TheMealDB
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