Composition / ingredients
Cooking method
1. Peel the potatoes, wash them, cut them into cubes as usual for soup.
2. We put the potatoes in a saucepan, pour water, salt, and send them to the fire. Cook for 20 minutes from the moment of boiling.
3. Peel beets, carrots and onions. Then wash the vegetables and cut into small cubes.
4. Pour vegetable oil into a frying pan, heat over medium heat, spread the prepared vegetables, fry for 10-12 minutes, until soft.
5. Peel the garlic, squeeze it through the press to the vegetables. Add tomato paste, mix.
6. Transfer the contents of the frying pan to the pot to the potatoes, cook for about 8-10 minutes.
7. Beet tops are washed, finely chopped, added to the soup, do not forget about salt and sugar, and also enhance the taste with lemon juice.
8. Cook the soup for 5 minutes, add ground black pepper and remove from the heat.
Serve hot, seasoned with sour cream and sprinkled with chopped dill.
Eat for health!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Beet leaves - 12 kcal/100g
