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Beetroot with tops

0
1451
Kitchen Russian
Calorie content 79.5 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 4.2 gr.
Fats * 5.6 g
Carbohydrates* 5.8 gr.
* per 100 gr. product
Beetroot with tops
Content

You can diversify your lunch menu with delicious beetroot with tops. Young beets with small green sprouts are best. This first course can be prepared with or without meat broth.

Ingredients

Cooking process

step 1 out of 4
Wash the meat, cut it, put it in a saucepan, fill it with water. Cook the meat over low heat, remove the foam with a spoon. When the meat is ready, remove it from the broth, separate the meat from the bones and chop finely.
step 2 out of 4
Peel the potatoes, wash and cut into cubes, send them to the boiling broth. Peel the onions, carrots and beets, wash, finely chop the onion, rub the beets and carrots on a coarse grater. Cut the bacon into small pieces and send to a preheated pan. Then put onions and carrots in a pan, fry until half cooked, then add beets and a couple of tablespoons of broth, simmer for 5-7 minutes. Put the vegetable dressing in the broth.
step 3 out of 4
Wash the bell peppers, remove the core with seeds, cut the pulp into strips and send to the soup. Also dip whole hot peppers into the soup, boil for 3-4 minutes and remove. Wash the tomatoes and grate the pulp on a fine grater, add to the soup.
step 4 out of 4
Wash the beet tops, chop and place in a saucepan. Add salt, spices, garlic, lemon juice and bay leaf, stir, bring to a boil, cover and let it brew for 10-15 minutes. Serve the soup with sour cream and chopped herbs.

Bon Appetit!

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