Svekolnik (Beet Soup) with Beet Greens
A tasty, fragrant hot beet soup with beet greens! Svekolnik is one of those delicious, wholesome soups. There are several versions — hot and cold, with meat and meatless. Each is tasty in its own way. The most common is svekolnik with beef; besides being especially tasty, rich, and fragrant, it's also very good for you, thanks to the iron in the beef and the vitamins in the greens and vegetables. But it's a matter of taste — you can add any meat, or none at all. This soup is simple to make and the ingredients are easy to find, but don't forget the beet greens, which it needs.
Snezhana
Recipe author
Svekolnik (Beet Soup) with Beet Greens
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 41 %
9 g
Fats 23 %
5 g
Carbohydrates 36 %
8 g
109 kcal
GI:
75
/
0
/
25
- We start the svekolnik by cooking the meat. Use bone-in beef (the soup will come out richer), wash the meat well, put it in a pot with water, and start cooking. Once the broth boils and dark foam rises to the surface, strain the broth through a sieve, put it back over low heat, and add salt. You can go ahead and cut the meat into small pieces. Wash and peel the potatoes, carrots, and beets. Cut the potatoes into matchsticks, and the beets into matchsticks too — but very thin ones, so they cook faster; cut the carrots into small dice. If you prefer, you can simply grate the beets and carrots — it doesn't change the taste, the matchsticks just look prettier. If you want the svekolnik to be more filling, you can add a grain; pearl barley pairs well with beef and is very hearty. Peel and finely chop the onion. Heat the vegetable oil in a skillet, add the onion, stir, add the chopped carrot and beet, stir, and fry for about 10 minutes. Then add a little water and simmer over medium heat for about 15 minutes. When the vegetables have softened and the water has cooked off, the sauté is ready. To the pot with the meat, add the potatoes, the sautéed vegetables, the peppercorns, and the bay leaf. Cook for about 25 minutes. Then add the washed and finely chopped beet greens. Cook for about 7 more minutes over low heat. Then turn off the heat and let the soup sit, covered, for about 20 minutes. Serve with sour cream and croutons if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Rendered beef fat - 871 kcal/100g
- Fatty beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef rump - 380 kcal/100g
- Beef lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef ribs - 233 kcal/100g
- Beef leg - 104 kcal/100g
- Beef tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Corned beef - 216 kcal/100g
- Beets - 40 kcal/100g
- Dried beets - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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