Beetroot Soup (Borscht)

Begin by peeling and chopping the beetroots into small, even pieces to ensure they cook evenly. Place them in a large pot, then add the chicken stock cube and six cups of water. Bring this mixture to a gentle boil and let it cook for about 15 minutes, allowing the beetroot to begin softening and releasing its vibrant color. Next, peel and chop the potatoes into bite-sized chunks and add them to the pot along with the olive oil. Continue boiling the soup until both the beets and potatoes are tender to the fork, which should take around 10 to 15 minutes. This stage develops the hearty base of your soup, combining earthy and creamy elements. Finally, drain and rinse the cannellini beans before stirring them into the hot soup. Allow the beans to cook for an additional five minutes, gently warming through and melding their mild flavor with the broth. Once done, ladle the soup into bowls or serve directly from the pot. Garnish each serving with a sprinkle of fresh dill for a fragrant and colorful finishing touch. Tip: To enhance the depth of flavor, consider simmering the soup gently rather than boiling vigorously, and adjust seasoning with salt and pepper to taste before serving. Leftovers can be stored in the refrigerator and often taste even better the next day as the flavors continue to blend.