Beetroot soup with beans and dill
A hearty borscht-style beetroot soup with carrot, white cabbage, potato and white beans, sharpened with a little vinegar. Top with a spoonful of Greek-style yoghurt and fresh dill and eat with wholemeal bread. It is even better the next day, and blended it becomes a smooth beetroot soup.
- 45 minTime
- 27 minHands-on
- 4Portions
- ≈ 21 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 5Beetroots, raw, about 600 g
- 2Carrots
- 300 gPotato
- 300 gWhite cabbage
- 1 tbspRapeseed oil
- 1 tbspTomato paste
- 2 tbspVinegar, red wine vinegar
- ≈ 1.3 lWater
- 2 cubesVegetable stock, cubes
- 2Bay leaves
- 250 gWhite beans, 1 tin, rinsed
- to tasteSalt
- to tasteBlack pepper
- 1Dill, pot
- 2 dlGreek yoghurt
On the side
- 8 slicesBread, slices of wholemeal bread
Method
- Peel and chop the onion and garlic. Peel the beetroot, carrots and potatoes and cut them into small dice or sticks of about 1 cm. Shred the cabbage.
- Heat the oil in a large pan and fry the onion, garlic, beetroot and carrots for 4–5 minutes. Stir in the tomato purée.
- Add the potatoes and cabbage, pour in the vinegar and water, crumble in the stock cubes and add the bay leaves. Bring to the boil.
- Simmer the soup under a lid for about 20 minutes, until the vegetables are tender.
- Pick and chop the dill.
- Add the beans and heat them through for 2–3 minutes. Remove the bay leaves and season with salt, pepper and a little more vinegar if you like.
- Serve the soup with a spoonful of yoghurt and the dill, with the bread on the side.
The cost is estimated from Swedish grocery prices.
