Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Oat | 1/2 cup dry (40g) | 154 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Beet | 1/2 cup (85g) | 35 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 - 8 large, fresh beets, 14 - 16 medium sized ones, or two dozen tiny new ones
- 1 - 2 handfuls of rolled oats (or rice)
- 6 - 8 medium-sized potatoes
- 3 - 4 beef bouillon cubes
- chopped hard-boiled eggs (1 per serving)
- sour cream (1 oz. per serving)
Directions
Wash beets well, and cut off the roots. If using large beets, dice into large chunks. Put beets into a large Dutch oven or stock pot, and cover with water. Bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets).
Drain off the water, and let the beets cool. Meanwhile, peel the potatoes and dice them (cubes about 1/2 to 1 inch in diameter). Put about 2 - 2 1/2 quarts of water into large pot. Add bouillion cubes, rolled oats (or rice), and potatoes. Bring to a boil, then simmer until potatoes are soft.
Meanwhile, put the cooled beets into a Cuisinart or blender and blend to desired size and texture. Add beet mixture and stir all together, until beets are heated through.
Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (without shell!). Pour over them a couple of ladlefuls of the beet soup, and get ready for raves!
Serves 8 - 12.
Category:Latvian Recipes
Category:Latvian Soups