Beetroot soup with cabbage

Ukrainian cuisine

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Description Products Steps

Beetroot soup is a traditional dish in a number of Slavic cuisines, for example, Lithuanian, Belarusian, Ukrainian, Russian. As a rule, the dish is served cooled, seasoned with sour cream or mayonnaise; there is an option for preparing beetroot soup with kefir. We suggest you prepare beetroot soup in vegetable broth with cabbage. The soup is low in calories and flavorful, ideal for a light summer lunch.

1. Calories
   32,68 kcal
2. Protein
   1,08 gram
3. Fat
   0,65 gram
4. Carbohydrates
   5,59 gram
5. ~ Time
   40 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Vegetable broth

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   400 ml = 400 g
2. Carrot

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   1 piece = 100 g
3. Onions

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   1 piece = 80 g
4. Beet

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   1 piece = 130 g
5. Garlic

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   2 cloves = 10 g
6. Cabbage

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   300 g
7. Tomato paste

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   2 tbsp. l. = 60 g
8. Bay leaf

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   3 pcs. = 3 g
9. Carnation

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   3 pcs. = 3 g
10. Vegetable oil

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    1 tsp. = 5 g
11. Salt

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    to taste
12. Black pepper peas

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    to taste

Steps:

1. 
   Check all the necessary ingredients to prepare the dish. Wash the vegetables, boil the carrots and beets in advance. Prepare your work surface.
2. 
   Shred the cabbage.
3. 
   Grate the carrots on a coarse grater.
4. 
   Chop the onion.
5. 
   Peel and chop the beets.
6. 
   Prepare fried onions and carrots. Fry the vegetables over medium heat in a preheated frying pan with vegetable oil for 3-5 minutes. A few minutes before the end of frying, add tomato paste to the pan. Mix the ingredients thoroughly.
7. 
   Pour the vegetable broth into a saucepan and add the chopped cabbage. Cook for 2-3 minutes.
8. 
   Add roasted vegetables, beets, and salt and pepper to taste to the soup. Cook the soup for another 3-5 minutes.
9. 
   Add finely chopped garlic to the soup. Cook the soup for another 3-5 minutes until done.
10. 
    Divide the soup into serving bowls, let cool slightly and serve. Bon appetit!

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