Chilled beet soup

 

Chilled beet soup
269 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:150 min
Vegetable
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
269
13%
Protein
7 g
14%
Fat
16 g
20%
Added Sugar
0 g
0%
Carbohydrates
25 g
10%
Roughage
5 g
-
Saturates
10 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1onions
1 clovegarlic
1 ⅓ cupswhite Cabbage
⅔ cupsLeeks
2 tablespoonsbutter
5 cupsBeets
3 cupsVegetable broth (instant)
1 tablespoonwhite wine vinegar
⅞ cupsSour cream
salt
freshly ground peppers
4hard-boiled Quail egg (or small hens' eggs)
dill weed (tips) to garnish

Directions

1 Thinly peel and grate the beet. Peel and finely chop the onion and garlic. Shred the cabbage. Wash the leek and cut into rings.
2 Heat the butter in a pan and saute the onion and garlic. Add the cabbage, leek and beet and saute briefly. Add the vegetable broth, bring to a boil and simmer over a low heat for about 20 minutes.
3 Puree the soup, stir in the sour cream and season to taste with vinegar, salt and pepper. Chill until ready to serve.
4 To serve, shell and halve the eggs. Ladle the soup into bowls or plates, place 2 egg halves in the middle of each and garnish with dill weed.
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