Borsch

🥘 Ingredients

• beetroots 3 medium
• potatoes 3 medium
• carrots 3 items
• olive oil 2 tbsp
• chicken broth 8 cups
• water 2 cups
• olive oil 2 tbsp
• onion 1 medium
• celery 2 items
• bell pepper 1 small
• tomato paste 3 tbsp
• cannellini beans 1 can
• bay leaves 2 items
• white vinegar 2 tbsp
• salt 1 tsp
• black pepper 4 tsp
• garlic 1 glove
• dill 3 tbsp

1. 1

   Peel, grate and/or slice beetroots , potatoes and carrots . Keep sliced potatoes in cold water to prevent browning until ready to use then drain.
2. 2

   Heat a large soup pot of 5L or larger over medium/high heat and add olive oil . Add grated beets and sauté 10 minutes , stirring occasionally until beets are softened.
3. 3

   Add chicken broth and water . Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
4. 4

   While potatoes are cooking, place a large skillet over medium/high heat and add olive oil . Add finally chopped onion , celery and bell pepper . Saute stirring occasionally until softened and lightly golden for 7-8 minutes. Add tomato paste and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
5. 5

   When potatoes and carrots reach desired softness, add cannellini beans with their juice, bay leaves , white vinegar , salt , black pepper , pressed garlic , and chopped dill . Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.