Beetroot soup with rye bread
A flavorful and nutritious soup, made with rye bread and beets.
This recipe offers a warm and delicious soup, perfect for cold days. The combination of beets and rye bread creates a smooth and nutritious base.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Resting4 hr
- Total4 hr 45 min
- DifficultyEasy
- CostBudget
- Calories513 kcal/serving
- Cooking methodstove
- Estimated cost$8.91 $1.49 / serving Estimated price; varies by store.
Ingredients
people
- $3.86
- $5.05
Prices from US supermarkets.
Directions
- Peel and chop the beets. ≈ 8 min
- Toast the bread slices in the oven, then mix with the beets and pour over with hot water.
- Store in a warm place for 2 to 3 days. ≈ 3 min
- This mixture can be used as a base for preparing dishes. ≈ 3 min
The bill
Beetroot soup with rye bread
- 1 kg of whole-wheat bread with holes$3.86
- 0.5 kg of beets$5.05
Total$8.91
that's $1.49 per person
Estimated price; varies by store.
Nutrition per serving
| Calories | 513 kcal |
|---|---|
| Fat | 2.7 g |
| Saturated fat | 0.9 g |
| Carbohydrates | 103.1 g |
| Sugars | 9.4 g |
| Fiber | 6.6 g |
| Protein | 15 g |
| Salt | 2.28 g |
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