Zucchini and beetroot soup

2

• Time for preparing

  Contents

  • • 0.0.1 45 min
    • 0.0.2 Simple dish
    • 0.0.3 24.98kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  45 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  24.98kcal

• Rating

• Recipe

Seasonal soup for summer residents and not only. Finally last they began to sell young beets with tops and now it can be cook at home for anyone. Indeed, in the tops and stalks of beets a lot of vitamins, and the taste of tops is no lower than that of root vegetable.

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Ingredients

0/12 ingredients

• Beets and tops from it – 2 pcs.
• Carrots – 100 g
• Garlic – $ 4
• Zucchini – 1 pc.
• Potato – 4 pcs.
• Tomato paste – 1 tbsp.
• Sunflower oil – 2 tablespoons
• Water – 2 L
• Fresh dill – 7 branches
• Salt-1 tsp
• Pepper-1/4 tsp
• Sour cream / cream – to taste

45 мин45 мин 24.98

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. My tops, we clean the root crop.
2. Grind everything, root crop with cubes, cut the leaves with noodles, chop the petioles finely, do the same with garlic.
3. We clean and cut the carrots, fry it in oil and spread it to her beets, after 10 minutes stew put the stems together with garlic. Fill everything with tomato paste diluted in 50 ml of water. Stew for 10 minutes.
4. Cook potatoes in a saucepan for 10 minutes, put zucchini to it, diced, like potatoes. Salt and pepper to taste.
5. After 10 minutes put the sautéed vegetables in a saucepan, after boil put the tops.
6. Cook the soup over low heat for 5 minutes and turn it off.
7. Pour chopped greens and cover the pan with a lid. Through For 15 minutes, soup can be served with sour cream or cream.