| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 1 piece Beet (large)
- 3 pieces Potatoes (2 pieces in the soup, 1 piece for chips)
- 100 gram Dutch cheese
- 50 gram Sour cream
- 500 ml Water
- 12 cloves garlic
- 40 gram Butter
- 1 tablespoon Honey
- 1 piece Carrot
- Salt
- Black pepper
- Parsley (dried)
Ingredients
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Instructions
- Peel the garlic and blanch for a minute in boiling salted water. With a slotted spoon to get the garlic out of the boiling water and drop a few minutes in cold water.
- Dry the garlic on a paper towel.
- Melt butter and honey in a pan, add the cloves, and stirring occasionally, fry over low heat for 5 minutes until the garlic is caramelized.
- Boil the beets. Peel and grate on a coarse grater.
- Peel the potatoes. 2 pieces potatoes cut into small cubes.
- Make vegetable chips. 1 slice potatoes as thin as possible (it is convenient to use a slicer).
- Cut into thinly carrot.
- To put the potatoes in a bowl, drizzle with sunflower oil, add salt, spices to Your taste (e.g. coriander, Basil, pepper), mix well and spread in a single layer on the laid parchment baking sheet. Dry in the oven at 180 degrees for about 20 minutes. To check periodically on your oven, so the chips don't burn. The same thing to do with slices of carrots.
- Grind the cheese in a blender (can be grated on a fine grater).
- Boil the water, pour the chopped potatoes and cook for 10-15 minutes. Add the beets and continue to cook for about 5-7 minutes (until cooked potatoes). Remove from heat and with immersion blender blend the soup until smooth. Put the saucepan back on the stove, add sour cream, cheese and spices (salt, pepper, dried parsley) and keep frying for another minute.
- Pour the soup into small cups and serve, adding garlic to each portion. Don't forget to put on the table a plate of chips.
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