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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Cuisine: Russian
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beetroot And Potato Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014
its a very simple and delicious recipe, easy to prepare and nutritious.

Ingredients:

1 Tablespoon Olive Oil or lard
1 Unit Onion chopped
8 Ounces Potatoes diced
12 Ounces Beets diced
4 1/2 Cups Stock or water
1/2 Unit Cucumber diced
1 Unit Bouquet Garni tied up in cheesecloth, consisitng of:
1 Tablespoon Vinegar ;
1 Tablespoon Lemon Juice depending on the
1 Unit Pepper to taste
2 Tablespoons Sour Cream
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Directions:

1. Heat the oil in a large flameproof casserole.

2. Add the onions and potatoes, and cook, stirring occasionally, for 5 minutes.

3. Add the beetroot, stock, cucumber, bouquet garni, vinegar and lemon juice.

4. Bring to the boil and simmer for 40-50 minutes.

5. Season generously with salt and pepper. Pour into warm serving plates, swirl in the sour cream and serve.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Beet, Gluten, Potato, Sulfites, Fructose Malabsorption, Cucumber, Vinegar, Onion, Olive Oil allergies.
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