Plato principal
Beetroot Soup (Borscht)
A Ukrainian beetroot soup (borscht) featuring beets, potatoes, cannellini beans and dill in a light broth, enriched with olive oil and stock.
50 min4 porcionesMediaUkrainian
Pasos
- 1
Chop the beetroot.
- 2
In a pot, heat olive oil and add beetroot, then add water and stock cube; bring to a boil and simmer for 15 minutes.
- 3
Add potatoes and dill; boil until potatoes are tender.
- 4
Add cannellini beans and cook for 5 minutes.
- 5
Serve hot from the pot.
