Soup with wild rice, cottage cheese and baked beetroot. The sweetness of beetroot, balsamic sourness, creamy taste of cottage cheese, soft warmth of ginger, spicy wild rice - that's how I can describe this soup-puree. In short, it's impossibly delicious!
| Prep Time | 5 minutes |
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 1 piece Beet
- 600 ml Water
- 70 gram Wild rice
- 1 piece Potato
- 1 piece Carrot
- 1 piece Onion
- Roots (stems from parsley, dill, white part from green onions or leeks, celery.)
- 2-3 tablespoons Balsamic vinegar (or wine vinegar)
- Spices (salt, pepper, ground ginger)
- 140 gram Cottage cheese
Ingredients
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Instructions
- Rinse the beets well, wrap in foil and bake in the oven for an hour at a temperature of 200 C.
- Cook the vegetable broth. For the broth, I took potatoes, carrots, onions, stalks of parsley and dill and the white part of green onions. You can use any other vegetables you like.
- Boil the wild rice until tender. He should crack a little.
- Pour the finished broth into the bowl of a food processor, add the chopped beets and whisk until smooth.
- Add the cottage cheese and whisk again.
- Last of all, add spices-ground ginger, salt, pepper and balsamic (wine) vinegar. If the beetroot is not too sweet, you can add a little sugar. Add all spices to your liking. If the soup seems thick enough to you, add chopped boiled potatoes and carrots from the broth to it. The soup will become thicker and much more satisfying.
- Put the boiled wild rice in a plate and pour the soup.
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