Alina
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Discover how to prepare a delicious and nutritious meatless beetroot soup, an easy-to-make recipe perfect for cool days or a vegan diet. This soup is rich in nutrients, boasting a delicate aroma and an intense beetroot flavor, making it an ideal choice for those seeking a light and nutritious meal.
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With vivid beetroot, tender potatoes, and delicate seasoning, the soup invites you to enjoy warmth and comfort in a meat-free version. Ideal for lunch or dinner when you seek both health and homely flavour.
Ingredients
- 1.1 lb potatoes
- 1 pc onion
- 1 pc tomato
- 1/2 pc bell pepper
- 1 pc carrot
- 2 pcs beetroot
- for frying oil
- 1 pc bay leaf
- 2 pcs peppercorns
- salt
- ground black pepper
- 2 tsp sugar
- 1/5 tsp acitric acid
Instructions
- Peel the potatoes and cut them into cubes.
- Pour the water into the pot and add the potatoes. Add salt, peppercorns, and bay leaf. Turn the stove to high to bring the water to a boil, then reduce the heat to medium and boil for 20-25 minutes until the potatoes are done.
- Chop the onion.
- Chop the tomato.
- Cut half of the bell pepper.
- Grate the carrot on a coarse grater.
- Grate the beetroot on a coarse grater.
- Heat a pan with oil and add all the prepared vegetables. Sprinkle with salt and ground black pepper, and 2 teaspoons of sugar. Fry the vegetables over low heat for 12-15 minutes, stirring occasionally.
- Check if the potatoes are cooked, then add the mixture of fried vegetables to the pan.
- Finally, add a little citric acid to give the soup a sour taste. You can add parsley if you like. Leave the pan covered for 10 minutes, then serve.
- The beetroot soup is ready to serve. You can add sour cream and herbs for a more intense flavor.
Nutrition
Serving: 100g | Calories: 82kcal | Carbohydrates: 12.1g | Protein: 1.8g | Fat: 3.2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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