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.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Prepare all the ingredients.
  2. Cut potatoes and beets into cubes.
  3. In a separate bowl, cut the carrots into cubes.
  4. And onion and garlic.
  5. Now heat the vegetable oil in a saucepan with a thick bottom.
  6. Add carrots and onions. Fry, literally, for 1-2 minutes.
  7. 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.
  9. Until the vegetables are soft and the onions are shiny.
  10. 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).
  12. Then grind into a puree using a hand blender.
  13. Serve the finished soup hot or cold with sour cream or yogurt.
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