Beetroot Soup (Borscht)
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Beetroot Soup (Borscht)

A vibrant, earthy beetroot soup with tender potatoes and creamy cannellini beans, finished with a whisper of fresh dill. This classic borscht is warming, wholesome, and beautifully deep crimson—the kind of soup that feels both comforting and sophisticated in a single spoonful.

⏱️45 min
🍽️4 portioner
🥕 Vegetariskt
2.5
🍲 Middag🥕 Vegetariskt🇷🇺 Rysk

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Chop the beetroot into bite-sized pieces.
  2. 2
    Add the beetroot to a pot with water and crumbled stock cube. Bring to a boil and cook for 15 minutes.
  3. 3
    Dice the potatoes into small cubes and add to the pot.
  4. 4
    Cook until the potatoes are tender, approximately 10-15 minutes.
  5. 5
    Drain and rinse the cannellini beans, then add to the pot.
  6. 6
    Simmer for 5 minutes until the beans are heated through.
  7. 7
    Stir in fresh dill, taste for seasoning, and serve.