Use large pot. 10 inch diameter and 6-7 inches tall. Boil soup meat + salt in 1.5-2.0 liters of water for about 1 hour.
In the meantime cut white cabbage and peeled potatoes and add to the meat after ¾ hour.
Wash, clean or peel the beetroot, carrots, celery, parsley root separately and grate or chop coarsely. Place them in separate bowls.
Chop the peeled onion and fry in a pan with oil until golden. Take the onion out and put it into a small bowl.
In the same pan with vegetable oil, fry the vegetables till they start to turn slightly black. Start with the grated beetroot, take it out, then fry the carrots, take it out, then the celery and finally the grated parsley root. Put everything in the big pot with meat, white cabbage and potatoes.
Put the tomatoes in boiling water for 5-8 minutes. Peel and chop them and add them to the pot. Alternatively you can use canned tomatoes.
Remove the meat and chop it. Stir and add the spices (pepper, oregano, thyme, marjoram). Add salt to taste.
Before you eat finely chop 1 clove of garlic and put it in the dish. Sprinkle all the fresh herbs over it and garnish with a lemon ring.
The best is to let the soup rest overnight to get the best taste.
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|Serving Size: 1 portion (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 36mg||1 %|
|Potassium 352.3mg||9 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 5.9g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44
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