Lithuanian Beetroot Soup with Beans and Eggs

Method

1. Peel and dice the beets, onion, carrots, celery, and potatoes.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the diced vegetables and sauté for 5 minutes.
4. Add the water, bring to a boil, then reduce heat and simmer for 30 minutes.
5. Boil the eggs for 10 minutes, peel, and add to the soup before serving.