Beetroot soup

Ingredients for 4 servings:

• 500 g beetroot, already cooked
• 3 onions (approx. 150 g)
• 3 garlic cloves
• 400 g carrot(s)
• 400 g potatoes
• 2 tsp olive oil
• 1 can of chopped tomatoes (400 g)
• 1 tbsp tomato paste
• 500 ml vegetable stock
• salt and pepper
• chili
• 1 slice(s) Leberkäse (approx. 200 g)
• 4 spring onions
• dashes lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Borscht-like

Dice the onions and fry them with the crushed garlic in olive oil until translucent, then add the tomato paste and fry briefly. Dice the carrots and potatoes and add them to the pot. Fry briefly, then add the vegetable stock and the chopped tomatoes. Simmer for about 10 minutes. Meanwhile, dice the beets and slice the spring onions. Add to the soup and simmer for another 10 minutes. Season with salt and pepper and stir in a few drops of lemon juice. Dice the meatloaf and add it to the soup to warm through. If you like, you can add chili to give it a final kick!