Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
3
Yield:
3 servings
Ingredients
Directions
Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat.
Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat.
Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.
Cook's Note:
If you like you can add a dollop of cream to each soup bowl.
Nutrition Facts (per serving)
| 482 | Calories |
| 11g | Fat |
| 84g | Carbs |
| 16g | Protein |
