Chop the onions and garlic very finely and fry them in olive oil. Add the diced potatoes and pour cold water over them. Let cook for 20-30 minutes. Cut the pre-cooked beetroot into small pieces and add. Bring to the boil again. Season with sea salt and puree with a hand blender. Best place in white bowls and sprinkle with parmesan cheese.
Tip:
Of course, the soup can also be refined in a variety of ways, e.g., with cream or crème fraîche.