Recipe type
Basic Ingredient
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Beetroot Soup with Cabbage and Eggs


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
сals/100 gr
3 pcs
43 cals
2 cloves
70 cals
1 cup
30 cals
1 pcs
70 cals
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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  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.

Chef Andrew
My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!
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Comments (1)
Yesbet88 Casino
11.01.2020 08:30

Best breakfast is eggs and bacon ! !

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