Cook the beetroot without removing the skin. Peel the skin after cooking. When peeling, it's best to use gloves, otherwise your hands will become red.
Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
Put the beef and garlic in a pot and cover with water. Cook over medium heat and bring to a boil. Skim off any scum that rises.
Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook. Skim off the scum, then add the bay leaf. Cover with a lid and cook slowly over low-medium heat.
Season with salt and pepper to taste after the vegetables become tender. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
Use your choice of beans.
These are my favourite chicken and beef bouillon concentrates. I used beef this time.
Story Behind this Recipe
This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.
The meat and vegetables are to be cut into small pieces so they can easily be eaten using a spoon. *Use sour cream or yoghurt to balance the sweetness of the beetroot. The soup tastes better after letting the flavors blend overnight.