Eastern European beetroot soup recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook
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Eastern European beetroot soup
Customer recipe by Nataliya Kravchenko
Added 87 months ago

In a large casserole dish pour in the olive oil and add the onion, chicken, carrot, beetroot and garlic.

Cook the vegetables until soft and lightly coloured and then pour in the chopped tomatoes and vegetable stock and season with sea salt and black pepper, add the bay leaves. Add the potatoes, cover with the lid and bring it to the boil.

When the potato is cooked, add the beans and chopped cabbage then cover with the lid, bring back to the boil.

Reduce the heat and stir well, cover with the lid and let it cook for 8 minutes. Season and add in sour cream and parsley, stir well.

Stirring continuously add the beaten eggs, the egg will turn into stringy pieces.

Remove from the heat and serve straight away.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 x large onion, peeled and diced
  • 1 x large carrot, peeled and diced
  • 4 large fresh beetroots, peeled
  • 2 x garlic cloves, peeled and diced
  • 2 x medium potatoes, peeled and diced
  • 2 x 400g cans chopped tomatoes
  • 2 x chicken breasts, diced (optional)
  • 1 x can black eyed beans, drained
  • 1 litre vegetable stock
  • sea salt and black pepper
  • 2 x small white cabbage heads, thinly sliced
  • 2tbsp olive oil
  • 2 x bay leaves
  • 2 eggs, beaten
  • 2tbsp fresh parsley, roughly chopped

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