Light beet soup without potatoes
Description
A hearty first course. The soup is easy and quick to prepare if you have ready-made broth. For a completely diet-friendly or lean version, you can replace the broth with water or vegetable broth. The dish turns out aromatic, tasty, and vibrant. Details: Serve the soup hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash and peel the vegetables. Cut the pepper in half and remove the seeds.
- 2
Step 2
Grate the carrots and onion on a coarse grater, finely chop the sweet pepper. Heat the oil in a heavy-bottomed pot. Sauté the carrots, onion, and bell pepper for 3-5 minutes until softened.
- 3
Step 3
Add the beetroot, grated on a Korean carrot grater, and mix. Cook for 3 minutes.
- 4
Step 4
Next, add finely shredded cabbage, mix well. Cook for another 2 minutes.
- 5
Step 5
Add tomato juice. Pour in the broth until it covers the vegetables by 1-2 cm. Season with salt and pepper to taste. Bring to a boil and cook until the beets and cabbage are done, about 15-20 minutes.
- 6
Step 6
Serve the soup with fresh herbs and sour cream.