Print Recipe
 Low-Calorie Beetroot Recipe
This is a very simple, but at the same time satisfying soup. Cooking it on water, we get a dietary option for the warm season, and meat broth - warming for the cold. The water version can be served both hot and chilled.
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. Cut potatoes and beets into cubes.
    Cut potatoes and beets into cubes.
  3. In a separate bowl, cut the carrots into cubes.
    In a separate bowl, cut the carrots into cubes.
  4. And onion and garlic.
    And onion and garlic.
  5. Now heat the vegetable oil in a saucepan with a thick bottom.
    Now heat the vegetable oil in a saucepan with a thick bottom.
  6. Add carrots and onions. Fry, literally, for 1-2 minutes.
    Add carrots and onions. Fry, literally, for 1-2 minutes.
  7. Add the garlic and mix well.
    Add the garlic and mix well.
  8. After half a minute, pour in a little water (or broth), close the lid and simmer for 10 minutes.
    After half a minute, pour in a little water (or broth), close the lid and simmer for 10 minutes.
  9. Until the vegetables are soft and the onions are shiny.
    Until the vegetables are soft and the onions are shiny.
  10. Then add the beets and potatoes. Pour in the remaining water.
    Then add the beets and potatoes. Pour in the remaining water.
  11. Cover and simmer at a low boil until the beets and potatoes are tender (about 35 minutes).
    Cover and simmer at a low boil until the beets and potatoes are tender (about 35 minutes).
  12. Then grind into a puree using a hand blender.
    Then grind into a puree using a hand blender.
  13. Serve the finished soup hot or cold with sour cream or yogurt.
    Serve the finished soup hot or cold with sour cream or yogurt.
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