Simple Beetroot Soup
Beetroot soup, also known as borscht, is a traditional dish in many Eastern European cuisines.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 500 gram Beetroot
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable stock
- 2 tablespoon Olive oil
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh dill
- 4 tablespoon Sour cream
Instructions
- Peel and dice the beetroot, onion, and garlic.
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and garlic to the pot and sauté until translucent.
- Add the diced beetroot to the pot and sauté for another 5 minutes.
- Pour in the vegetable stock and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the beetroot is tender.
- Remove the pot from the heat and let it cool for a few minutes.
- Use an immersion blender or regular blender to puree the soup until smooth.
- Stir in the lemon juice, salt, and black pepper.
- Serve the soup hot, garnished with fresh dill and a dollop of sour cream.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 20g7%
- Sugars 10g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.