Ingredients
Scale
- 4 medium-sized beets, peeled and finely shredded
- 1 large onion, chopped
- 2 medium carrots, peeled and finely shredded
- 1 medium potato, cut into small cubes
- 1 red bell pepper, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 6 cups vegetable stock
- 1 can (14 ounces) coconut milk
- 1 stalk of lemongrass, bruised
- 2 tablespoons tomato paste
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh dill, for garnish
- Sour cream, for serving (optional)
Instructions
- Warm the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the shredded beets, carrots, and cubed potato, cooking for an additional 5-7 minutes while stirring occasionally.
- Add the minced garlic and chopped red bell pepper, cooking for another 2 minutes.
- Pour in the vegetable stock and coconut milk, then add the bruised lemongrass, tomato paste, apple cider vinegar, and sugar. Stir well and bring to a rolling boil.
- Lower the heat and allow the soup to simmer gently for 30-40 minutes, or until all the vegetables are tender, stirring occasionally.
- Remove the lemongrass stalk and season the soup with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with fresh dill and a spoonful of sour cream if desired.
- Enjoy the soup warm, perfect for any occasion.
Notes
- This recipe serves 6.
- Feel free to adjust the seasoning according to your taste.
- For a vegan option, omit the sour cream or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Ukrainian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg