Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 600 gRaw beets peeled and coarsely grated
- 150 gCarrot finely diced
- 150 gOnion finely chopped
- 2 cloveGarlic chopped
- 20 mlOlive oil
- 1400 mlWater
- 1 eachBay leaf
- 45 mlLemon juice
- 1 tspSugar
- 1 tspSalt
- ¼ tspBlack pepper
- 10 gFresh dill chopped
Make it
- Heat the oil in a saucepan over medium heat. Soften onion and carrot for 6 minutes, then add garlic for 30 seconds.
- Add grated beets, water, bay leaf, sugar, salt and pepper. Bring just to a boil, then reduce to a gentle simmer.
- Cook partly covered for 25 minutes, until the beets and carrots are tender. Avoid vigorous boiling.
- Remove the bay leaf. Stir in lemon juice and dill and serve the soup with its finely cut vegetables.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.