Directions:
- Peel two beetroots and cut into tiny pieces, save the remaining one for later. Also slice the leaves into thin strips. In the pot sauté the beetroot and leaves with an olive oil. Add stock and potatoes and continue cooking until potatoes are soft.
- Meanwhile cook the remaining beetroot in a separate pot or in the microwave and when ready grate finely. Add to the soup but do not let it boil anymore or the soup will lose its nice red color. Add crushed garlic, sugar, marjoram, dill, parsley, pepper and salt if needed. At the end add some vinegar and whisk in some sour cream.
- Some variations of the soup include canned cannellini beans or hard boil egg, so you can add some too if you want.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.9 Kcal (234 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 35.75mg | 1% | |
| Potassium | 219.05mg | 5% | |
| Total Carbs | 13g | 4% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.7mg | 4% | |
| Calcium | 19.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 86 Kcal (360 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 55mg | 1% | |
| Potassium | 337mg | 5% | |
| Total Carbs | 20g | 4% | |
| Sugars | 4g | 10% | |
| Dietary Fiber | 3g | 8% | |
| Protein | 2g | 3% | |
| Vitamin C | 2mg | 2% | |
| Vitamin A | 1mg | 22% | |
| Iron | 1mg | 4% | |
| Calcium | 30mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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