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Print Recipe
Low-Calorie Beetroot Recipe
This is a very simple, but at the same time hearty soup. Cooking it on the water, we get a dietary option for the warm season, and meat broth-warming to cold. Option with water can be served both hot and chilled.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all ingredients.
    Prepare all ingredients.
  2. Dice the potatoes and beets.
    Dice the potatoes and beets.
  3. In a separate Cup cut into cubes carrot.
    In a separate Cup cut into cubes carrot.
  4. And onions and garlic.
    And onions and garlic.
  5. Now heat the vegetable oil in a thick-bottomed saucepan.
    Now heat the vegetable oil in a thick-bottomed saucepan.
  6. Add carrots and onions. Fry, literally, 1-2 minutes.
    Add carrots and onions. Fry, literally, 1-2 minutes.
  7. Add garlic and mix well.
    Add garlic and mix well.
  8. After half a minute, pour some water (or broth), close the lid and simmer for 10 minutes.
    After half a minute, pour some 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 beets and potatoes. Pour the remaining water.
    Then add beets and potatoes. Pour the remaining water.
  11. Cover and simmer at low boil until beets and potatoes are soft (about 35 minutes).
    Cover and simmer at low boil until beets and potatoes are soft (about 35 minutes).
  12. Then grind into a puree with a hand blender.
    Then grind into a puree with a hand blender.
  13. Ready soup serve hot or cold with sour cream or yogurt.
    Ready soup serve hot or cold with sour cream or yogurt.

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