A fantastic recipe for a healthy soup that works especially well in the spring-summer period.
Ingredients
- 500 g potatoes
- 1 tablespoon olive oil or butter
- 1 young onion
- 1 carrot
- 2 cloves garlic
- 1.25 liters broth
- 1 bunch beetroot with beets
- 1 tablespoon lemon juice
- 125 ml 18% or 30% cream
- 1 tablespoon chopped dill
- 4 hard-boiled eggs
Preparation
Peel and dice the potatoes. Sauté the potatoes in olive oil or butter in a large pot for about 5 minutes. Add peeled and diced onion, and peeled and grated carrot. Sauté, stirring occasionally, for about 2 minutes. Add crushed garlic at the end. Pour in the broth and bring to a boil. Cook for about 5 minutes. Separate the beetroot leaves from the beets, and wash everything thoroughly.
Peel the beets and slice them thinly or into half slices (you can also grate them using a large grater). Add the beets to the broth and cook for about 4 minutes. Then add finely chopped beetroot leaves and cook for another 4 minutes or until the vegetables are tender. Season with ground pepper and, if needed, salt. Add lemon juice, cream, and chopped dill. Serve the soup with halved or cubed hard-boiled eggs.
