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Print Recipe
Beetroot Soup "Spicy" Recipe
I'll be honest, I'm not a fan of cold soups, I tried beetroot out of interest and surprisingly-I liked it! And for our heat at all a godsend. Add just a few touches and the taste of another more pronounced and rich. Try it?
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Peel the cucumber, put it in a blender, add the peeled and chopped beetroot, add the chopped radish.
    Peel the cucumber, put it in a blender, add the peeled and chopped beetroot, add the chopped radish.
  2. Add salt, pepper, Tabasco, Narsharab, vinegar and olive oil.
    Add salt, pepper, Tabasco, Narsharab, vinegar and olive oil.
  3. Pour in the water and leave for 20 minutes.
    Pour in the water and leave for 20 minutes.
  4. Punch in a blender until smooth. Adjust to taste. Put in the refrigerator for 2 hours.
    Punch in a blender until smooth.
Adjust to taste.
Put in the refrigerator for 2 hours.
  5. Decorate and serve chilled.
    Decorate and serve chilled.

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