Beetroot soup

Ingredients

• 240 ml (or slightly more than half a cup) of finely chopped, fresh apples (about 3 small apples)
• 240 ml of finely sliced beets
• 960 ml of water
• 1-2 tablespoons of butter
• 240 ml of chopped onions (about one-third of a large onion)
• 1.5 cups of coffee and half a cup of salt
• 1 stalk of celery, cut into pieces
• 1 medium-sized carrot, diced
• 720-960 ml of shredded cabbage (about one-third of a large head of cabbage)
• a pinch of freshly ground black pepper
• 1 tablespoon of chopped parsley
• 1-2 tablespoons of apple cider vinegar
• 1-2 tablespoons of brown sugar or honey
• 240 ml of tomato puree or 1/4 to 1/2 cup of tomato paste
• whipped cream or yogurt
• dill

Place the potatoes, beets, and water in a medium-sized pot.

Cover and cook over medium heat until tender (about 20 to 30 minutes).

In the meantime, continue preparing the recipe.

Melt the butter in a fondue pot or a saucepan.

Add the onion and salt.

Cook over medium heat, stirring occasionally, until the onions are translucent (about 8 to 10 minutes).

Add the celery, carrots, cabbage, and 2 cups of water in which the apples and beets are cooking.

Cover and cook over medium heat until the vegetables are tender (8-10 minutes).

Add the remaining ingredients for the soup (including the potatoes, beets, and the remaining water in which they were cooked).

Cover and let simmer for at least another 15 minutes.

Adjust the seasonings.

If the soup is too watery, let it simmer uncovered, and add a little more tomato paste if needed.

Serve hot, topped with sour cream or yogurt, and sprinkled with dill.

If desired, sour cream or yogurt can be served with the soup and used as a side dish, according to preference.