Romanian potato and beet ciorbă

Ingredients

• 400 g beetroot
• 1 medium white onion (150 g)
• 3 medium carrots (180 g)
• 4 tablespoons oil
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 2000 ml water
• 500 g potatoes
• 1 bay leaf
• 1 tablespoon oregano in vinegar
• 15 g fresh dill
• 15 g fresh lovage

Preparation

1. Peel and wash the vegetables. Finely chop the onion, grate the carrots, finely chop the beet in a food processor, and cut the potatoes into roughly 2 cm cubes. 2. Heat the oil in a pot over low heat. Cook the onion and carrots for 6 minutes, until the oil takes on a golden hue. 3. Add the beet, salt and pepper, then pour in the cold water. Simmer over medium heat for 20 minutes, until the beet softens. 4. Add the potatoes and bay leaf to the pot. Simmer for another 15 minutes, until the potatoes are tender. 5. Turn off the heat and add the oregano in vinegar, the chopped dill and lovage. Let the soup stand for 5 minutes, then serve it hot or cold.