Scientists have long proven that the foliage of many vegetables in their chemical composition is much superior in useful properties to the roots themselves. Beetroot leaves are a storehouse of folic and ascorbic acids, B vitamins, as well as iron, iodine, betaine and calcium. A variety of tasty and healthy dishes can be prepared from young beet leaves: salads, cutlets, pancakes and soups.
It is necessary
-
- For vegetable soup with beetroot leaves:
- 100 g of beet leaves;
- 100 g of white cabbage;
- 100 g green peas;
- 3 potatoes;
- 2 onions;
- 2 carrots;
- 1 liter of water;
- 1 bay leaf;
- vegetable oil;
- green onions;
- dill;
- sour cream;
- ground black pepper;
- salt.
- For beet leaf vegetable puree soup:
- 250 g cauliflower;
- 2 medium zucchini;
- 250 g carrots;
- 4 tomatoes;
- 250-300 g of processed cheese;
- 1 head of onion;
- beet leaves;
- large clove of garlic;
- 2 tbsp. l. butter;
- 1 glass of milk;
- sour cream;
- 1/2 tsp. ground spices (turmeric
- coriander
- basil
- parsley);
- salt.
Instructions
Step 1
Vegetable soup with beetroot leaves
Wash the beet leaves and cut into strips along with the white cabbage. Wash the potatoes very thoroughly with a brush, peel, wash again and cut into cubes.
Step 2
After washing carrots, onions and tomatoes, peel and chop into strips. After that, save in a skillet with vegetable oil.
Step 3
Pour 2 liters of cold water into a saucepan, put on fire and boil. After boiling water, dip the potatoes in it and boil for 10 minutes.
Step 4
Add sauteed vegetables (onions, carrots, and tomatoes) and green peas. You can use canned peas (put it in a colander first, let the liquid drain and put the peas in a saucepan with vegetables) or frozen, which must be defrosted in advance by dipping it for 3 minutes in boiling water.
Step 5
Then put beet leaves, white cabbage, bay leaf in the soup, season with ground pepper and salt. Cook the vegetable soup for 10 minutes.
Step 6
Wash, dry and finely chop the green onions and dill. Before serving, add sour cream to the soup bowls and sprinkle with chopped herbs.
Step 7
Vegetable puree soup with beetroot leaves
Disassemble the cauliflower into inflorescences, rinse well, dip in boiling water and cook for 20 minutes.
Step 8
Then discard the cauliflower in a colander. After the water has drained, transfer the inflorescences to a pan with melted butter and simmer for 15-20 minutes.
Step 9
Wash, peel and cut into large zucchini cubes. Add to cauliflower and simmer vegetables together until tender. Make sure that they are not fried, but stewed.
Step 10
Place the butter in a saucepan, melt it over low heat and saute the washed and chopped leeks, carrots, chopped garlic cloves and coriander.
Step 11
Pour milk into a saucepan, cover and cook until vegetables are tender.
Step 12
Simmer the washed and chopped tomatoes with basil in a separate bowl with the addition of a small amount of salted water.
Step 13
Wash, finely chop the beetroot leaves and add to the stewed tomatoes. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally.
Step 14
Place all vegetables in a blender and chop. Add some turmeric broth and mix well again in a blender.
Step 15
Boil the water in a saucepan, add the melted cheese cut into small cubes, bring the soup to a boil again. Transfer the vegetable puree from the blender to it. Heat everything to a simmer and turn off the heat.
Step 16
Add finely chopped herbs and sour cream to the prepared vegetable puree soup.
