Beet-Bean Soup-Puree Recipe
I present to your attention a bright and healthy first course for lunch, which should please not only adults, but also children. The soup turns out to be very rich and delicious, especially if served with pieces of feta and herbs.
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. Pour 800 ml of water into a saucepan, lay out the chicken fillet. Cook for 20 minutes.
  2. Peel the onion and carrot, wash and cut into cubes. Fry in olive oil until the onion is soft.
  3. Transfer the overcooked foods to a saucepan.
  4. Peel the potatoes, wash them, cut them into cubes and put them in a saucepan. Cook for another 10 minutes.
  5. Then drain the excess liquid from the beans and transfer to a saucepan.
  6. Peel the pre-baked or boiled beets, cut into cubes and transfer to a frying pan. Add salt and cook for 2 minutes.
  7. Then grind into puree with an immersion blender, bring to a boil, and the soup is ready. If the soup seems thick to you, you can dilute it with boiling water and then bring it to a boil.
  8. It is very tasty to serve this soup with pieces of feta and herbs. Enjoy your meal!!!
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