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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 8 ounce Potatoes, diced
- 12 ounce Raw beetroot, diced
- 4 1/2 c. Stock, or possibly water
- 1/2 x Cucumber, diced Bouquet garni
- 1 Tbsp. Wine vinegar
- 1 Tbsp. Lemon juice Salt and black pepper
- 2 Tbsp. Thick lowfat sour cream
Direcciones
- Heat the oil in a large flameproof casserole. Add in the onions and potatoes, and cook, stirring occasionally, for 5 min. Add in the beetroot, stock, cucumber, bouquet garni, vinegar and lemon juice. Bring to the boil and simmer for 40-50 min. Season generously with salt and pepper. Pour into hot serving plates, swirl in the lowfat sour cream and servre.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1474g | |
| Calories 423 | |
| Calories from Fat 186 | 44% |
| Total Fat 20.98g | 26% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 3557mg | 148% |
| Potassium 1583mg | 45% |
| Total Carbs 41.71g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.38g | 5% |
| Protein 17.77g | 28% |
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