Portions: 02 Preparation time: 30 minutes

Beetroot soup with feta cheese and black olives OLE!


• 200g of buckwheat
• 1 onion
• 50g of feta cheese
• 2 large beets or 3 smaller ones
• 2 cloves of garlic
• arugula
• 1/3 jar of Black Olives OLE!
• salt, pepper
• 1 tablespoon of soy sauce
• butter (about 2 tablespoons)

Cook the groats according to the instructions on the packaging. Meanwhile, fry the onion on a spoonful of butter until golden brown. Add chopped garlic and be careful not to burn it. Grate the cooked beets. Throw them into the fried onion. Add the rest of the butter. Fry everything over low heat. Add the soy sauce and season to taste. Arrange the arugula, Kashotto and olives OLE! on the plate! and feta.