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🍲 Pierogi in Beetroot Soup

350 kcal · 30 min · 4 servings

Ingredients

• beetroot, pre-cooked 1 pc
• celeriac 1 pc
• carrots 2 pcs
• onions, yellow 1 pc
• chives, fresh 15 g
• lemons 1 pc
• oil 1 tbsp
• allspice 1 tsp
• bay leaves, dried 2 pcs
• pepper, black ground pinch
• salt pinch
• Pierogi with sauerkraut-bacon filling 600 g

Instructions

1. 1. Peel the beetroot, carrots, and celery if necessary. Grate the vegetables coarsely.
2. 2. Halve the onion and remove the skin. Finely chop the onion.
3. 3. Thoroughly wash the chives and pat them dry. Cut the chives into fine rings.
4. 4. Halve the lemon and squeeze out the juice.
5. 5. Heat the oil in a pot over high heat.
6. 6. Sauté the chopped onions in it for about 2 minutes until they are translucent.
7. 7. Add the prepared grated vegetables to the pot and mix well with the onions.
8. 8. Pour in approximately 800 milliliters of water.
9. 9. Add the spices.
10. 10. Let the soup simmer for about 10 minutes.
11. 11. Strain the soup through a sieve to remove the vegetables.
12. 12. Season the soup with salt, pepper, and the squeezed lemon juice.
13. 13. Keep the finished beetroot soup warm.
14. 14. Bring about 1 liter of salted water to a boil in another pot.
15. 15. Cook the pierogi in the salted water for about 8 minutes until done.
16. 16. Remove the pierogi as soon as they float to the surface and place them in deep plates.
17. 17. Pour the warm beetroot soup over the pierogi.
18. 18. Garnish the dish with fresh chives and serve.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 55 g