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Beetroot Soup with Cabbage and Eggs

45
4

There are a lot of interesting vegetable soups to try. Here is one interesting recipe for everyone who likes to cook and eat such a meal.

Ingredients for
servings
сals/100 gr
Beetroot
3 pcs
43 cals
Garlic
2 cloves
70 cals
Cabbage
1 cup
30 cals
Onion
1 pcs
70 cals
Butter
2 tbsp
240 cals
Chicken broth (or hot water)
800 ml
180 cals
Sour cream
0.75 cup
230 cals
White wine vinegar
2 tbsp
79 cals
Salt, black pepper and red ground pepper
to taste
Parsley or dill (for decoration)
1 pcs
7 cals
Boiled egg
0.5 pcs
70 cals
Total calories in the prepared dish
1019 cals
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Instructions:
  1. First, you need to prepare all the vegetables.
  2. Wash the beetroot and grate it on a coarse grater.
  3. Chop the cabbage.
  4. Cut onion into half-rings. Chop the garlic.
  5. Preheat the oven. Add butter. Fry onion and garlic until soft.
  6. Add cabbage and cut for several more minutes.
  7. Put all these vegetables into the pot. Add beetroot and fry it until soft again. Pour water or chicken broth into the pot. Cook everything for 20 more minutes.
  8. Take the pan off the fire and mash all the veggies, using a powerful blender. Add sour cream, vinegar, salt and pepper to taste.
  9. As this soup is best eaten cold, I recommend you to put it into the fridge for at least half an hour. Meanwhile you need to boil eggs in the salty water. Cool them down, cut each one in two and decorate each portion with such a half.

Serve this dish in small bowls. Don`t forget to decorate each portion with chopped herbs.

Author:
Andrew-Tasty
My name is Andrew. I am the chef of the site " Very Tasty». This is a real creative kitchen! A team of talented chefs and creative editors, each of whom is a specialist in their field, united by a common idea: to help people and teach them how to cook delicious food. We create recipes that are really worth sharing and cooking.
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