This soup is traditional in all Eastern European countries. Delicious served with a dollop of crème fraiche and crusty bread.


  • 1 onion (diced)
  • 1 clove of garlic (minced)
  • 2 carrots (diced)
  • 2 potatoes (diced)
  • 1 small parsnip (diced)
  • celeriac (diced, same amount as parsnip)
  • 4 beetroot (peeled and roughly grated)
  • 1 tin of haricot beans
  • 3 pimentos
  • 1 bay leaf
  • 1 dessertspoo fresh marjoram or 1 teaspoon of dried
  • lemon juice to taste
  • 1 tblsp apple concentrate
  • sea salt and ground black pepper


  • In a large pot, sauté the onion in a little sunflower or olive oil to soften.
  • Add the garlic and sauté a few minutes more.
  • Add the carrots, potatoes, parsnip, celeriac and herbs and spices.
  • Add a good pinch of salt. Add water to 2 inches above the vegetables.
  • Cover and bring to a boil, lower the heat and simmer for 15 minutes.
  • Add the beetroot and the haricot beans and cook for a further 15 minutes.
  • When the vegetables are cooked, add the apple concentrate, lemon juice and season with salt and pepper until a balanced sweet and sour taste has been reached.

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