Ingredients and Weight:
- Beetroot: 400 grams (chopped into cubes)
- Carrots: 200 grams (chopped into cubes)
- Potatoes: 300 grams (chopped into cubes)
- Cabbage: 150 grams (chopped into pieces)
- Onion: 1 large (chopped)
- Garlic: 4 cloves (crushed)
- Vegetable broth or water: 2 liters
- Dried dill: 1 tablespoon
- Salt: 1 teaspoon (adjust according to taste)
- Black pepper: ½ teaspoon (ground)
- Cream or yogurt: 1 cup (optional, for topping)
Preparation Time: 45 minutes
Cooking Time: 1 hour
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, boil the chopped beetroot, carrots, potatoes, and cabbage in vegetable broth or water.
- Add the chopped onions and crushed garlic.
- Season with dill, salt, and black pepper.
- Simmer for about an hour or until the vegetables are cooked through and the soup is rich in flavor.
- Remove from heat and let cool slightly before serving. Optionally, top with cream or yogurt for a richer flavor and smoother texture.
Nutritional Information:
- Calories: Approx. 200 calories per serving (without cream/yogurt)
- Fat: 3 grams
- Carbohydrates: 35 grams
- Protein: 8 grams
- Fiber: 7 grams
Dish Characteristics:
- A traditional Eastern European soup that is hearty and comforting.
- The combination of beetroot and other vegetables gives it a rich flavor and deep color.
- Can be served as a main course or as a side dish.
User Comments:
- "This is an excellent vegetarian soup! The flavors are well-balanced and the addition of cream makes it very rich."
- "I love the deep color and flavor of this soup. It's perfect for a cold winter day."
- "This is a great way to incorporate more vegetables into my diet. The soup is very filling and satisfying."
Special Precautions and Tips:
- Beetroot can stain hands and surfaces, so handle it carefully while preparing.
- If using fresh dill is not possible, dried dill can be used as a substitute.
- Adjust the seasoning according to taste, adding more salt or dill if desired.
