Pink Soup

Beet Nutrition 

The beetroot is the taproot portion of a beet plant, usually known in North America as “beets”.

Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount providing 43 kilocalories of food energy, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content.

In preliminary research, beetroot juice reduced blood pressure in hypertensive people. Tentative evidence has found that dietary nitrate supplementation, such as from beets and other vegetables, results in a small improvement in endurance exercise performance.

The red color compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish color, in the case of urine a condition called beeturia.

Recipe for the Pink Soup

Ingredients

1 or 2 big beets

2 Onions 

1kg potatoes 

100gr Butter

 Sour Cream

Paprika

Salt

Pepper

vegetable broth (carrot, onion, celery and salt - or whatever vegetables you have in the refrigerator!)

Instruction

• Melt the butter in a big pot

• Add the onions and stir until they become gold

• Add the potatoes, previously washed, peeled and cut in 1x1 cm cubes

• Add the beets, previously washed, peeled and cut in 1x1 cm cubes 

• Add some salt and pepper

• Stir for 10 minutes medium heat

• Add some broth to just cover the potatoes and beets (you will need to add the broth to keep the ingredients covered as it cooks)

• Cover the pot 

• Cook until everything becomes soft, usually takes around 1 hour

• Add some paprika 

• Blend everything together 

• Taste and see if you want to add some salt, paprika or pepper

• Add 250ml Sour Cream 

• Serve Warm 

You have to try it! The family loves it over here. The color is amazing, the consistency is foamy, and the taste and smell are welcoming. Perfect meal for a wintery day!