Many people do not know the power of a good beetroot soup. I am here to tell you that this is a wonderful soup that will keep for a while and you can freeze it and when it is thawed out it will taste even better. It should preferably be cooked a day ahead since the full flavour does not come out immediately.

2	l	water (start with half the amount, add as necessary when you go)
2	pcs	large potatoes
2	pcs	bay leaves
3	pcs	allspice berries
1	dl	red lentils
1	pcs	stock cube (veg.)
3	tbs	oil
1	pcs	onion
1	pcs	carrot
4	pcs	beetroots
1	tbs	dill seeds
1/2	pcs	red bell pepper
1/2	pcs	squash
100	g	cabbage
2	cloves	garlic
1	tbs	tomato purée
		Salt
		Black pepper
		Sour cream for serving

Rinse lentils in cold water until water is clear.

Boil about 1 l of water in a large pot. Peal and chop the poatoes in quarters roughly. Put potatoes, bay leaves and allspice into the boiling water together with the stock cube.

Shred onions, peal the carrots and the beetroots and then shred all of it coarsely. Heat oil in a pan, fry the onions, carrot and beetrot shred for a few minutes. Add some water and the dill seeds and let simmer for 15 minutes.

Dice the bell pepper and the squash. Shred the cabbage. Put bell pepper, squash aqnd cabbage in the large pot. Put the hot beetroot mix from the pan in the pot and let simmer for about 30 min.

Crush the garlic cloves and add them, let simmer for another 10 min or so.

Taste. Use salt and black pepper to your liking but do NOT make it too salty.

Turn the plate off, cover the pot and let it rest for a couple of hours. Then put it in a cool place for eating tomorrow or re-heat it to eat now. Eat with sour cream in the bowl and a good rustic bread.

This recipe also works with meat if you like that. Add some water and about 1 lb of beef if you like. The beef should be diced and fried before added and should be added at the same time as the potatoes goes in.