This soup is creamy, filling, and warming. It’s delicious served with a dollop of crème fraiche and a handful of freshly chopped dill.
- 3 large fresh beetroots
- 1 onion
- 1 potato
- 1 litre of vegetable stock
- 1 tbsp. vinegar
- Salt and pepper
- Olive oil
Finely chop the onion and roughly chop the potato. Peel and dice the beetroots.
Heat the olive oil in a pot and add the onions. Cook them until translucent, and then the beetroot and the potato. Fry them for a couple of minutes.
Add the stock and the vinegar, salt and pepper.
Simmer the soup for half an hour and then blend it in a blender until smooth.