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Meatless Svekolnik (Beet Soup)

A vegetarian vegetable soup! Appetizing and delicious. Meatless svekolnik is anything but a dull dish — it deserves special attention. It turns out vivid, fragrant, and wholesome. For anyone watching their waistline, this dish is a real find, since it has no animal fat. The soup is light, low in calories, and full of vitamins. Choose good-quality vegetables, especially the beets. If they're pale and fibrous, the dish won't come out the way it should. The tastiest svekolnik is made from young vegetables — it comes out truly special!

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Beetroot without meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 25 % 1 g
Carbohydrates 75 % 3 g
28 kcal
GI: 67 / 0 / 33
  • A truly delicious svekolnik doesn't have to have meat. Vegetarians often know a thing or two about good food, and this is one of those cases. Meatless svekolnik is not only tasty but wholesome. You can make this soup any time of year, and it can be served hot or cold. 1. So, peel the potatoes and wash them under running water. Then cut them into small cubes. 2. Peel and wash the carrots. Cut them into strips, but not too thick. You can also grate them on a coarse grater. 3. Wash the beets thoroughly, then peel them. Cut the root into strips. 4. Peel the onion and cut it into small dice. 5. Pour vegetable oil into a skillet and set it on the heat. When the oil is hot, add the onion. Fry until soft. 6. Then add the beets and carrots to the onion. Pour in a little water. Lower the heat. Stew the vegetables for half an hour, stirring gently as you go. 7. Wash the cabbage and remove the outer leaves. Cut the amount you need, scrunch it with your hands, and add it to the skillet to stew with the rest. Simmer for 20 minutes. 8. Pour water into a pot and set it on the heat. Bring to a boil. Add the stewed vegetables and the diced potatoes to the boiling water. Season with salt and ground black pepper to taste. 9. Peel the garlic and press it through a garlic press. Add it to the pot. Cook the svekolnik for another twenty minutes. Serve hot or cold. If you like, garnish the svekolnik with fresh herbs and add a dollop of sour cream. 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
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage, packaged - 45  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
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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