Borscht and toast with roast beef

Ingredients:

• 2 tbsp olive oil + extra for greasing the bread
• 1 bunch green onions, chopped
• 1 large potato, peeled and cut into 1cm cubes.
• 1 can (400 ml) of lightly salted beef broth
• 350 g of store-bought boiled peeled beets, cut into 1 cm cubes, do not drain the juices
• 1/3 cup sour cream
• 1 tbsp horseradish
• 4 slices of rye bread
• 1 tbsp red wine vinegar
• 1 tbsp chopped fresh dill + extra for sprinkling
• 220 g thin slices of roast beef

Preparation:

1. In a large saucepan, heat the olive oil over medium heat. Add the green onions and potatoes and cook until the green onions begin to wilt, about 2 minutes. Stir in the beef broth. Pour the beet juice into a measuring cup and add enough water to make 2.5 cups of liquid. Add to the saucepan; season with 1/2 teaspoon salt and freshly ground black pepper to taste. Bring to a simmer and cook until the potatoes are tender, 8 to 10 minutes.
2. Meanwhile, combine the sour cream and horseradish in a small bowl and season with salt and pepper. Toast the bread until crisp. Lightly brush the bread with olive oil and sprinkle with salt and black pepper.
3. Add vinegar and diced beets to the soup; simmer until heated through, about 2 minutes. Stir in dill.
4. Spread half of the horseradish sour cream on the toasts and top with roast beef slices. Sprinkle with dill, salt, and pepper. Ladle the soup into bowls and top with the remaining horseradish sour cream and a little more dill. Serve with roast beef toasts.