Beetroot Soup from Georgia
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g beetroot
- 400 g potato (s)
- 400 g carrot (s)
- 0.5 ½ cup rice
- 1 onion (s)
- 1 bunch dill
- 1 bunch parsley
- 2 stalks coriander green
- some oil for frying
- 600 ml water
- yogurt or sour cream
Print Recipe
Pin Recipe Instructions
- Peel and chop the potatoes and onions, clean and roughly grate the beetroot and carrots.
- Heat some oil in a saucepan and briefly fry the onions with the potatoes. Deglaze with approx. 600 ml of water. Add the carrots and rice, season with salt and simmer for 10 minutes. Then add the beetroot and herbs and simmer until the potatoes and rice are cooked through.
- Season to taste with salt and pepper.
- Garnish with a little yogurt or sour cream if you like.
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