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Simple, fast and incredibly taste soup using young beetroot and the beetroot leaves. This is best served with a boiled egg and fresh dill.
1 bunch young beetroot with leaves
1 carrot, diced
1 onion, diced
3 cloves garlic, diced
1 teaspoon vegetable stock powder
1 teaspoon lemon juice
salt and pepper, to taste
3 tablespoons cream
2 hard boiled eggs, quartered
1 tablespoon dill
- Peel and dice the beetroot. Chop the leaves and stems.
- In a saucepan combine beets, carrots, onions, garlic and stock powder. Cover with water and simmer 15 minutes.
- Add beetroot leaves and simmer another 10 minutes. Season with lemon juice, sugar, salt and pepper.
- In a small bowl, combine cream with a few spoons of soup, then stir into the soup. Serve with egg wedges and sprinkled with dill.
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