Sour Soup with Beet Greens by @russischraclette

35 min

4 servings

🍲

1.5 l

Vegetable broth

🥔

400 g

Potatoes

🥔

2

Cooked potatoes

🥕

2

Carrots

🧅

1

Onion

🧄

2

Garlic cloves

🌾

100 g

Pearl barley

🥚

3

Cooked eggs

🥚

2

Raw eggs

🥬

400 g

Beet greens

🥛

1 cup

Sour cream

🌿

1 bunch

Dill

🌿

1 bunch

Chives

🌿

1

Bay leaf

🫙

3

Juniper berries

🫜

1

Radish

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

  1. Cut
    • Onion
    • Carrots
    • Garlic cloves

    Cut the onion and grate the carrot. Sauté them with garlic on medium heat.

  2. Mash
    • Cooked potatoes
    • Salt
    • Carrots

    Mash the cooked potatoes and add to the sautéed vegetables. Season with salt and pepper.

  3. Add
    • Sour cream

    Add half a cup of sour cream to the mixture and stir well.

  4. Add
    • Vegetable broth
    • Potatoes
    • Pearl barley

    In a pot, bring the vegetable broth to a boil. Add raw potatoes, pearl barley, bay leaf, and juniper berries. Cook for 5 minutes.

  5. Add
    • Beet greens
    • Potatoes
    • Sour cream

    Add the potato-vegetable-sour cream mixture and beet greens. Cook for another 8-10 minutes.

  6. Serve
    • Cooked eggs
    • Sour cream

    Serve the soup with the remaining sour cream and optionally add cooked or raw eggs.

Sour Soup with Beet Greens by @russischraclette

35 min

4 servings

🍲

1.5 l

Vegetable broth

🥔

400 g

Potatoes

🥔

2

Cooked potatoes

🥕

2

Carrots

🧅

1

Onion

🧄

2

Garlic cloves

🌾

100 g

Pearl barley

🥚

3

Cooked eggs

🥚

2

Raw eggs

🥬

400 g

Beet greens

🥛

1 cup

Sour cream

🌿

1 bunch

Dill

🌿

1 bunch

Chives

🌿

1

Bay leaf

🫙

3

Juniper berries

🫜

1

Radish

🧂

1 pinch

Salt

⚫

1 pinch

Pepper

Preparation Steps

  1. Step 1/6

    Cut the onion and grate the carrot. Sauté them with garlic on medium heat.

    🧅Onion
    🥕Carrots
    🧄Garlic cloves
    🔪Knife
    🧀Grater

  2. Step 2/6

    Mash the cooked potatoes and add to the sautéed vegetables. Season with salt and pepper.

    🥔Cooked potatoes
    🧂Salt
    ⚫Pepper
    🥔Potato masher

  3. Step 3/6

    Add half a cup of sour cream to the mixture and stir well.

    🥛Sour cream
    🥄Spoon

  4. Step 4/6

    In a pot, bring the vegetable broth to a boil. Add raw potatoes, pearl barley, bay leaf, and juniper berries. Cook for 5 minutes.

    🍲Vegetable broth
    🥔Potatoes
    🌾Pearl barley
    🌿Bay leaf
    🫙Juniper berries

  5. Step 5/6

    Add the potato-vegetable-sour cream mixture and beet greens. Cook for another 8-10 minutes.

    🥬Beet greens
    🥄Spoon

  6. Step 6/6

    Serve the soup with the remaining sour cream and optionally add cooked or raw eggs.

    🥚Cooked eggs
    🥚Raw eggs
    🥛Sour cream
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Grains, Protein, Dairy, Herbs, Spices

Ingredients

Vegetable broth, Potatoes, Cooked potatoes, Carrots, Onion, Garlic cloves, Pearl barley, Cooked eggs, Raw eggs, Beet greens, Sour cream, Dill, Chives, Bay leaf, Juniper berries, Radish, Salt, Pepper

Allergens

Eggs, Dairy

Dietetics

Dietary regimen

Vegetarian

Calories

250 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 35g, Sugar: 4g, Fat: 6g, Fiber: 5g, Sodium: 600mg

Nutritional Information

Minerals

Iron: 2mg, Calcium: 40mg, Potassium: 800mg

Vitamins

Vitamin C: 15mg, Vitamin A: 400IU, Vitamin D: 1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Grater, Potato masher, Spoon

Appliances

Stove, Pot

Type

Type

Type Of Dish

Main Course

Occasions

Lunch

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

Ukrainian

Geographic

Ukraine, Eastern Europe

Various

Aspect

Texture

Creamy, Chunky

Flavors

Sour, Bitter

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)