Lithuanian Beet Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 54.5
  • Total Fat: 2.2 g
  • Cholesterol: 4.2 mg
  • Sodium: 332.0 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 2.0 g

View full nutritional breakdown of Lithuanian Beet Soup calories by ingredient


Introduction

This is a recipe handed down from my great-grandmother, a Lithuanian immigrant. Like many recipes from the "old country", it is easily adaptable to what you have on hand (more or less beets, cabbage, etc.) Traditionally beet soup is served with a dollop of sour cream, but I prefer it plain and my daughter likes it topped with parmesan cheese. This is a great comfort food and is loaded with nutrients! This is a recipe handed down from my great-grandmother, a Lithuanian immigrant. Like many recipes from the "old country", it is easily adaptable to what you have on hand (more or less beets, cabbage, etc.) Traditionally beet soup is served with a dollop of sour cream, but I prefer it plain and my daughter likes it topped with parmesan cheese. This is a great comfort food and is loaded with nutrients!
Number of Servings: 22

Ingredients

    3 Tbsp. butter
    2 c. shredded green cabbage
    1 c. diced raw potatoes
    1 1/2 c. diced raw carrots
    1/2 c. diced celery
    1 c. chopped onion
    1 chopped green pepper
    1 thinly sliced leek (white only)
    1 minced clove garlic
    6 medium beets
    2 qts. beef bouillon or fat-free broth
    1 small can tomato paste (6 oz)
    10 peppercorns
    2 bay leaves
    pinch marjoram
    pinch thyme
    salt to taste (not incl. in sodium info)
    1/2 c. red wine vinegar

Tips

This is great served with a hearty bread. It is filling enough for lunch by itself.


Directions

Melt butter. Add cabbage, potatoes, carrots, celery, onion, green pepper, leek, garlic, and beets. Fry 5 minutes. Add bouillon/broth and tomato paste, peppercorns, bay leaves, marjoram, thyme,and salt. Bring to boil. Simmer 2 hours or until beets are tender. Add red wine vinegar just before serving.

Serving Size: Makes 22 1-cup servings

Number of Servings: 22

Recipe submitted by SparkPeople user REDISCOVERLLH.