UkrainianMain course
Beetroot Soup (Borscht)
This is a straightforward beetroot soup, often known as borscht, that comes together quickly. It's built on tender beetroot and potatoes simmered in chicken stock, finished with cannellini beans for a bit of heft. A sprinkle of fresh dill at the end brightens everything up. It's a simple, warming bowl, ready in about 15 minutes of active cooking time.
15 minServes 4
Method
1 steps · 15 min total
- 01
Simmer the Soup
Start by chopping the beetroot. Add the chopped beetroot to a pot with 6 cups of water and the 1 chicken stock cube. Bring to a boil, then reduce the heat and cook for 15 minutes.
Next, add the potatoes, chopped into bite-sized pieces, and continue to boil until they are soft and easily pierced with a fork. Finally, stir in the 1 can of cannellini beans and let the soup cook for another 5 minutes to warm them through. Serve directly from the pot, garnished with fresh dill.
