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 beetroot and potatoes into small cubes.
Place the vegetables in a pot with the water and bring them to a boil.
Cook the soup for 22 to 25 minutes, until both vegetables are tender.
Stir in the finely chopped dill near the end.
Serve the soup hot while the color is still bright.
💡 Tip: Cutting the potatoes small helps them soften at the same pace as the beetroot.
🍽️ Serving suggestion: Serve hot.
~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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