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Soup of the week

Minestrone Soup with Pasta
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Recipe for Vegetable Soup from Beets

Number of servings - 4-6


Leeks - 1 stalk (finely chopped)
Celery - 1 pc. (finely chopped)
Beets - 1 cup (peeled and finely grated)
Potatoes 1-2 pcs. (peeled and diced)
Carrots 1-2 pcs. (finely grated)
Vegetable broth - 5 cups
Red wine vinegar - 2 tbsp
Olive oil - 1 tbsp
Sugar - 1 tsp
Sour cream - 2 tbsp

Heat olive oil in large saucepan and fry leeks and celery for 2-3 minutes until softness, then add the beets, potatoes and carrots.

Pour vegetable broth to saucepan, season and bring to a boil, then reduce the heat and simmer, stirring occasionally, about 40 minutes or until vegetables are tender and soup slightly thickens.

Season soup to taste, then add vinegar and sugar. Gently heat until the sugar has dissolved.

Pour cooked soup in bowls and serve with sour cream.

Ready in: 60 minutes.

Nutritional Information:

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