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159 kcal
45 min.
Recipe for Beet green soup with potatoes and egg
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Unlock Fitatu PremiumNaN g
159 kcal
0 kcal
159.1
5.3g
7.8g
16.8g
Ingredients (servings):
10
Converted ingredients are going to appear on the shopping list
- Vegetable broth3000 ml
- New potatoes2× portion (360 g)
- Beet green1× bunch (350 g)
- Eggs chicken4× portion (240 g)
- Onion1× piece (120 g)
- Cream, UHT, single5× tablespoon (75 g)
- Carrot1× piece (50 g)
- Potato flour3× tablespoon (45 g)
- Balsamic vinegar3× tablespoon (45 g)
- Olive oil4× tablespoon (40 g)
- Dill, fresh4× tablespoon (20 g)
- Sugar, white3× teaspoon (15 g)
- Salt2× teaspoon (6 g)
- Pepper, black2× pinch (2 g)
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How to make Beet green soup with potatoes and egg
1. Peel and finely dice the onion, start frying in oil.
2. Wash, peel and coarsely grate the carrot, then fry it together with the onion for approx. 3-4 min. Once it has fried a little, cover with the broth, bring to the boil then reduce the heat so that it boils gently.
3. Wash the new potatoes thoroughly and dice them into medium pieces. Add to the boiling broth.
4. Wash the new beets and cut the leaves off from the bottom. Peel and dice the beets, then add to the broth and boil for around 10 minutes. Cut the beet leaves into thin slices and add to the soup. Boil everything for another 10 min. After that time, season the soup with sugar, vinegar, salt and pepper.
5. Mix the cream together with the potato flour. After mixing, add a little of the soup to the cream to stiffen it, then pour it into a pan, stirring constantly to prevent lumps from forming. Bring the soup to the boil, cook for 2 minutes then turn off the heat.
6. Hard boil the eggs.
7. Add the chopped dill to the pan.
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