How to cook vegetable soup with beetroot leafs

You’ll need
    • For vegetable soup with beetroot leaves:
  • 100g beet leaves;
  • 100g cabbage
  • ;

  • 100 g green peas;
  • 3 potatoes;
  • 2 bulbs;
  • 2 carrots;
  • 1 l water;
  • 1 bay leaf;
  • vegetable oil;
  • spring onion;
  • dill;
  • sour cream;
  • black ground pepper;
  • salt.
  • For the vegetable soup purée with beetroot leaves:
  • 250g cauliflower;
  • 2 medium zucchini;
  • 250g carrots;
  • 4 tomato;
  • 250-300 g processed cheese;
  • 1 head of onion; beetroot leaves;
  • large garlic clove;
  • 2 tbsp l. butter;
  • 1 cup milk;
  • sour cream;
  • 1/2 tsp ground spices (turmeric
  • coriander
  • basil
  • parsley greens);
  • salt.

Vegetable soup with beetroot
leaves Wash the beetroot leaves and cut together with the white cabbage straws. Rinse potatoes very carefully with brush, peel, wash again and cut with cubes.


Carrots, onions and tomatoes, wash, brush and rub with straws. After that, save in a pan with vegetable oil.


Pour 2 liters of cold water into a pan, put on the heat and boil. After boiling water, lower the potatoes into it and cook for 10 minutes.


Add the sautéed vegetables (onions, carrots and tomatoes) as well as green peas. You can use canned peas (discard it pre-on a colander, let the liquid drain and put the peas in a pot of vegetables) or frozen, which must be defrosted in advance, dropping minutes by 3 into boiling water.


Then put the beetroot leaves, white cabbage, bay leaf in the soup, refill with ground pepper and salt. Cook the vegetable soup for 10 minutes.


Wash, discuss and finely cut the spring onion and dill. Before serving to the table, add the sour cream to the plates with the soup and sprinkle with the crushed greens.


Vegetable soup purée with beetroot leaves
Disassemble the cauliflower into the inflorescences, rinse well, lower in boiling water and cook for 20 minutes.


Then discard the cauliflower on a colander. After the water drains, shift the inflorescences into a pan with melted oil and put out for 15-20 minutes.


Wash, brush and cut into large zucchini cubes. Add to the cauliflower and put out the vegetables together until soft. Watch out so they don’t roast, namely stewing.


Put the butter in a saucepan, melt it over a quiet heat and roast the washed and cut leeks, moroqui, crushed garlic cloves and coriander.


Pour milk into the pan, cover with a lid and cook until the vegetables are soft.


Put out in a separate utensils with the addition of a small amount of salted water washed and cut tomatoes with basil.


Wash, finely cut the beetroot leaves and add to the braised tomatoes. Lull the heat to a minimum, cover with a lid and cook for 15 minutes, stirring occasionally.


Put all the vegetables in a blender and grind. Add a little broth with turmeric and stir well again in the blender.


Boil water in the pan, add the processed cheese cut into small cubes, bring the soup to the boil again. Put the vegetable purée into it from the blender. Heat everything to boiling and turn off the heat.


Add finely chopped greens and sour cream to the finished vegetable soup.

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