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Beetroot soup with beef

Beet Soup (Svekolnik) with Beef

Delicious and very easy to make — a great family dinner!

Nat Ka

Recipe author

Composition / ingredients

Servings:

Beef

500

Potatoes

Beets

Carrots

Onion

Tomatoes

Bell pepper

Dried spices

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 13 % 2 g

Carbohydrates 56 % 9 g

78 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Beet soup made this way simply can't turn out bland! You can make it without meat and it's still delicious.
Step 2:

But I usually make it with meat — use whatever kind you like. I've made it with chicken, turkey, pork, and beef, and it always comes out delicious! Wash the meat, cut it into pieces, and put it on to cook. While it cooks, chop the vegetables.
Step 3:

Try to cut everything thin. You can use a julienne grater, but I've gotten the knack of cutting by hand and only use a grater when I need soup really fast. Cut the potatoes into sticks too, but bigger, like fries. Leave 1 potato whole!
Step 4:

Cut the peppers into strips too; for the tomatoes, I run them through a meat grinder or grate them. You can also pour boiling water over them, peel off the skins, and chop with a knife — whatever you prefer.
Step 5:

When the meat comes to a boil, skim off the foam and lower the heat. Add the spices — black peppercorns and allspice (I crush it with a pestle; I don't like biting into a whole one in the finished dish) and a bay leaf. Season to taste. I use 10–15 black peppercorns, 2 bay leaves, and 2 allspice berries. Drop in the 1 potato we left whole.
Step 6:

When the meat is done, add the rest of the potatoes and pull out the whole one. While that cooks, sauté the vegetables. (If making it without meat, start here, cooking the potatoes in water.)
Step 7:

Sauté the onion in vegetable oil in a Dutch oven. Watch that it doesn't burn but turns evenly golden. You can use a wok or a deep skillet — the main thing is that all the vegetables fit.
Step 8:

Add the carrot and beet to the onion at the same time. Don't worry if the pan is packed full — they'll cook down. Lower the heat, cover, and simmer, stirring occasionally.
Step 9:

When the vegetables are almost done — no longer crunchy, but not quite soft — add the tomatoes. Simmer for another 10 minutes.
Step 10:

Once the vegetables are stewed, turn off the heat and check the potatoes in the meat pot — they should be done; if not, keep cooking. Once the potatoes are cooked, add the stewed vegetables and the fresh bell pepper to the pot. Grate the whole boiled potato we set aside on a fine grater (or mash it with a fork) and stir that puree into the soup as well. Turn the heat up a bit and let it boil for 5 minutes. You can add any fresh herbs.
Step 11:

The beet soup is ready. Serve it with or without sour cream. If you like your soups tangy, add a splash of lemon juice or sour bran kvass. Enjoy!