Scrub the beetroots under running water. Peel and grate them with a hand grater or a food processor. Take the carrots, peel and great them as well.
Heat up the olive oil over a medium/ high heat in a large pot. Add the grated beets and carrots, stir. Add the tomato and stir again.
Then add 2 tbs of water and the lemon juice, reduce the heat to low and let simmer for 20 min.
Meanwhile cut the pototoes and heat the water.
After 20 min of simmiring, stir, add the water to full the pot leaving just enough space for the potatoes and cabbage. Add salt and the potatoes. Shred the cabbage, add it and let cook for a couple of minutes.
Dice the onion and saltee it until it becomes golden. Add to the pot, stir.
Add the pepper, the bay leaves. Cut the garlic and add it too.
Finally add the parsley, stir and let cook for another 5-10 minutes.
Serve with sour cream and chopped spring onions
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2154g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 55 (5%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 398.7mg||14 %|
|Potassium 6868.9mg||181 %|
|Total Carbohydrate 267g||79 %|
|Dietary Fiber 50.2g||201 %|
|Sugars, other 216.8g|
|Protein 35.8g||51 %|
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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: 1191
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