Beetroot is not only endless borscht and beetroot. I propose such an unusual, but very useful beetroot soup-puree! The main thing is to choose delicious and sweet root vegetables, because literally everything depends on their quality here.
Ingredients
- Beetroot - 500 g
- Vegetable broth - 1 l
- Wine vinegar - 1 tbsp.l .
- Potatoes - 4 pieces
- Bow purple - 1 piece
- Cream - 200 ml
- Ground black pepper - 0.5 tsp.
- Salt - 1 tsp.
- Paprika - 0.5 tsp.
- Basil - 0.5 tsp.
Step-by-step cooking recipe
Cut the beets into small cubes, pour hot broth, add vinegar and cook for 40 minutes.
Finely chop the potatoes and onions, add to the beets and cook until the vegetables are soft.
Puree the soup with a blender, pour in the cream, add spices and boil again.
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