Beetroot Soup with Cabbage and Leeks
by Editorial Staff
Beetroot soup with cabbage and leeks is a very tasty and aromatic first course. This soup is served cold, it is filled with a pleasant vegetable taste and rich in vitamins. This dish will appeal to all lovers of delicious and healthy food.
Cook: 1 hour 30 mins
Servings: 4
Ingredients
- Beets – 700 g
- White cabbage – 100 g
- Leeks – 100 g
- Onions – 100 g
- Garlic – 2-3 cloves
- Butter – 25 g
- Sour cream 20% – 200 g
- Lemon – 30 g
- Eggs – 2 pcs.
- Salt to taste
- Fresh dill (for serving) – to taste
Directions
- We prepare products.
- Peel and rub the beets on a coarse grater. Peel the onion and cut it into cubes. Peel and chop the garlic. Cut the leeks into rings. Chop the cabbage at random.
- In a cauldron or saucepan, melt the butter and simmer the onion and garlic until soft (2 minutes). Add the beets, cabbage, and leeks.
- Stir and simmer for 10-15 minutes. Pour 700 ml of water, bring to a boil and cook for 20 minutes. Cool slightly and puree the vegetables with a hand blender.
- Add sour cream to the pan, squeeze out the lemon juice and salt.
- Stir and let the dish cool completely. Then chill the soup in the refrigerator.
- Fill the eggs with water and boil for 10 minutes after boiling. We clean the eggs and cut them into slices.
- Pour the puree soup into bowls and decorate with egg slices and dill.
Enjoy your meal!
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