root vegetable (1 carrot, 1 parsnip, 1/4 celery bun)
1kg of cooked canned beetroot
wild spices – allspice 5 pcs, black pepper 7 pcs, bay leaf 3 pcs
Wash the vegetable and cut into small pieces. On the hot olive oil roast all the vegetable at least 5 minutes, then add the beetroot (even with the water if canned), season with salt, add some water (about 300ml) and all the wild spices. Bring to the boil.
Meanwhile, the soup is cooking, cut the potatoes into small cubes and roast them on a separate pan until golden (about 20 minutes), stirring regularly.
Blitz the soup (take out the spices first). Add salt, pepper, vinegar how you like. If the soup is thick, add some more water. Serve with the roasted potatoes.