#tip: Let the beets cool before grating them so that they do not dissolve.
MATERIALS
- 1 kg beef olives, cut into cubes
- 400 gr. Beets
- 380 gr. Red cabbage, sliced
- 250 gr. Potatoes, diced
- 200 gr. White mushrooms, sliced
- 150 gr. Carrots, grated one onion, finely chopped
- 50 gr. Tomato paste
- 2 slides garlic, finely chopped
- two bay leaves
- 1 tbsp. Coriander seeds
- 1 tbsp. Granulated sugar
- ½ tbsp peppercorns
- 2,500 ml of water
- Salt
- Pepper
- Olive oil
For serving:
- Yoghurt
- Dill, finely chopped
PREPARATION & EXECUTION
1) Pour the water, the beef, the peppercorns, the bay leaves, the coriander seeds in a deep saucepan and simmer over medium heat lid closed for about 2 hours, until the meat is tender.
2) Then, put the beets in the pot and cook for 30 minutes, until soft. Once they are ready, remove them from the pot, leave them to cool slightly, peel them and grate them.
3) Immediately after, strain the broth into a bowl and set it aside. At the same time, we look for the beef and leave it in another bowl.
4) Then, place a saucepan over medium heat and let it burn. After it burns, add a little olive oil, the potatoes, and sauté for a minute.
5) Then, add the tomato paste and sauté for 1-2 minutes.
6) Then, add the onion, garlic, carrots, red cabbage, mushrooms, the broth we kept, the grated beets, the beef we searched for, the sugar, mix with a wooden spoon, and cook for another 25- 30 minutes until the vegetables are soft.
7) Finally, serve the soup hot with a little yogurt and dill.
NUTRITIONAL VALUE per serving /piece
- Calories 65 3%
- Fat 0.2g 0%
- Saturated 0g 0%
- Proteins 2.7g 5%
- Carbs 14.6g 6%
- Sugars 7.3g 8%
- Salt 0.07g 1.17%
- Fibers 3.4g 14%
Enjoy!!!! Thank you for reading!
