Beetroot Soup (Borscht)

Ingredients

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• 3 Beetroot
• 4 Tbsp vegetable broth 🛒
• 1 vegetable stock 🛒
• 6 cup Water
• 3 Potatoes
• 1 can Cannellini Beans
• Garnish Dill

Method

1. Chop the beetroot, add water and stock cube and cook for 15mins.
2. Add the other ingredients and boil until soft.
3. Finally add the beans and cook for 5mins. Serve in the soup pot.

About the ingredients

Beetroot Beta vulgaris

Dietary nitrates noted for vascular effects; betalain pigments. Sugar beet is same species but the culinary name beet/beetroot denotes the whole vegetable, not refined sugar.

vegetable broth

A salt-free, all-purpose vegetable broth. Onion, carrots, celery, garlic, tomatoes, mushrooms, kombu, parsley.

Water

Plain potable water (H2O). Universal solvent and culinary base, no calories or nutrients beyond trace minerals. Not derived from any organism; an unprocessed essential. WFPB canonical.

Potatoes Solanum tuberosum

Potato is the starchy underground tuber of a nightshade (Solanaceae). Eaten whole/cooked it is rich in potassium, vitamin C, B6, and fiber (skin on). Whole potato: WFPB canonical (level 1). Refined forms (flour, fried chips) are noncanonical.

Cannellini Beans Phaseolus vulgaris

Cannellini beans (white kidney beans), a large white variety of common bean (Phaseolus vulgaris). Whole pulse legume; high in plant protein, fiber, folate, iron, magnesium, potassium. Eaten cooked. Whole-food legume — canonical WFPB.

Dill Anethum graveolens

Aromatic herb in the Apiaceae family; both feathery leaves (dill weed) and seeds used as culinary seasoning. Native to the Mediterranean and West Asia, cultivated since antiquity. Whole plant part, unprocessed. WFPB canonical.