This Polish-style soup cooks beet and potato into a hearty bowl.
10 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the beets and potatoes into equal-size cubes.
Turn the onion over medium heat for 4 minutes so the beet and potato base does not stay raw.
Add the beets and potatoes to the pot and stir for 2 minutes.
Add the water and cook for 18 minutes, letting the potato bind the soup.
Serve hot with dill or sour cream.
💡 Tip: Cutting the potatoes small helps them soften in the same time as the beets.
🍽️ Serving suggestion: Ladle into a hot bowl and sprinkle the dill on top just as it goes to the table.
~152
kcal calories
4
g protein
25
g carbs
4
g fat
4.6g
Sugar
3.4g
Fiber
47.5mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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