Name: Beetroot and borlotti bean soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 brown onion, finely chopped; 2 celery sticks, finely chopped; 4 beetroot (1kg), peeled, chopped; 2 tablespoon red wine vinegar; 2 large vegetable stock cubes; 2 dried bay leaves; 10 cup (2.5 litres) water; 2 large potatoes, peeled, cut into 2 cm pieces; 2 carrots, peeled, halved lengthwise, thickly sliced; 2 400g cans borlotti beans, rinsed; 2 tablespoon chopped dill, plus dill sprigs, to serve; sour cream and toasted, buttered rye bread, to serve

Ingredients

2 teaspoon vegetable or olive oil

1 brown onion, finely chopped

2 celery sticks, finely chopped

4 beetroot (1kg), peeled, chopped

2 tablespoon red wine vinegar

2 large vegetable stock cubes

2 dried bay leaves

10 cup (2.5 litres) water

2 large potatoes, peeled, cut into 2 cm pieces

2 carrots, peeled, halved lengthwise, thickly sliced

2 400g cans borlotti beans, rinsed

2 tablespoon chopped dill, plus dill sprigs, to serve

sour cream and toasted, buttered rye bread, to serve

Method

1.Heat oil in a large saucepan over moderately low heat. Add onion and celery; cook and stir for 10 minutes or until softened. Add beetroot, vinegar, crumbled stock cubes, bay leaves and water. Bring to the boil. Reduce heat; simmer, uncovered, for 40 minutes or until beetroot is just tender.

2.Add potato and carrot; simmer for 15 minutes or until potato is almost tender. Add beans and dill; cook and stir for 5 minutes or until heated. Season. Ladle into serving bowls. Top with sour cream and extra dill. Serve with rye bread.

Wear disposable gloves when preparing beetroot to prevent hands from staining. To freeze, transfer soup to freezer-safe airtight containers. Cool. Cover, then refrigerate. Label, date and freeze for up to 2 months. Thaw in fridge overnight. To reheat: Place soup in a large saucepan. Stir gently over low heat until well heated. Safe chill-down: Stand hot food at room temperature until steam subsides. Chill for 15 minutes, then freeze. Fast freezing: Make sure your freezer is not overcrowded. Easy thawing: Freeze food in small portions, so that they’ll defrost quickly.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

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