Learn how to make a delicious weight loss Lithuanian Beetroot Vegan Soup with this cookalong recipe.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while maintaining creaminess

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt is lighter and still tangy

beetroot

🥗Healthier: carrots

💰Cheaper: canned beets

Carrots provide sweetness and color, while canned beets are more affordable and convenient

Add 4 cups of vegetable stock to a saucepan.

Add 2 cups of potatoes to the saucepan.

Bring the stock and potatoes to a boil and cook for 12 minutes.

In a frying pan, heat butter and a little olive oil.

Add 1 cup of red onions, 1 cup of celery, 1 cup of carrots, and 4 cups of red cabbage to the frying pan with 1 teaspoon of caraway seeds.

Saute the vegetables for about 10 minutes.

Drain the boiled potatoes and beetroot and add them to the stock.

Add the sauteed vegetables to the soup pot.

Simmer the mixture for 10 minutes.

Add the boiled beetroot and potatoes to the soup pot.

Add more water if necessary to cover the vegetables.

Stir in 1 tablespoon of apple cider vinegar, 1 tablespoon of honey, 1 tablespoon of tomato puree, and 4 twigs of dill.

Simmer the soup for 30 minutes.

Season the soup with salt and black pepper to taste before serving.

Serve the soup with a dollop of oat creme fraiche and marinated cherry tomatoes on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens