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Vegetarian dish from Ukrainian cuisine
Vilhjálmur Stefánsson
Allergens not fully checked — we don't have allergen data for every ingredient in this recipe.
Chop the beetroot, add water and stock cube and cook for 15mins.
Add the other ingredients and boil until soft.
Finally add the beans and cook for 5mins.
Serve in the soup pot.
Per serving
330
kcal
Calories
8.5
g
Protein
16
g
Fat
40
g
Carbs
7.8
g
Fiber
Round out the meal.
