Russia · Plant-based · No. 141
Russian-Style Beetroot Soup
A single portion of Russian cooking, ready in 19 minutes with 7 minutes of prep. Vegetarian, and written for one, so there is nothing to halve.
Veg
Method
- 1
Fry the onion in a splash of oil over medium heat for 4 minutes until soft.
- 2
Add the beetroot and stock, and simmer for 8 minutes.
- 3
Blitz or mash roughly to your preferred texture.
- 4
Taste and adjust the seasoning.
- 5
Serve with a dollop of soured cream, dill and the crusty bread.
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