** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.