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 Snack Cream-Soup from Beet Recipe
I suggest a very spring, beetroot soup, which, of course, can be served for a family dinner, but it's not a shame to put it on the festive table.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Peel the garlic and blanch for a minute in boiling salted water. With a slotted spoon, remove the garlic from boiling water and put it in cold water for a few minutes.
    Peel the garlic and blanch for a minute in boiling salted water. With a slotted spoon, remove the garlic from boiling water and put it in cold water for a few minutes.
  2. Dry the garlic on a paper towel.
    Dry the garlic on a paper towel.
  3. Melt the butter and honey in a frying pan, add the cloves and, stirring occasionally, fry over low heat for 5 minutes until the garlic caramelizes.
    Melt the butter and honey in a frying pan, add the cloves and, stirring occasionally, fry over low heat for 5 minutes until the garlic caramelizes.
  4. Boil the beets. Peel and grate on a coarse grater.
    Boil the beets. Peel and grate on a coarse grater.
  5. Peel the potatoes. Cut 2 pieces of potatoes into small cubes.
    Peel the potatoes. Cut 2 pieces of potatoes into small cubes.
  6. Prepare vegetable chips. 1 slice the potatoes as thinly as possible (it is convenient to use a slicer).
    Prepare vegetable chips. 1 slice the potatoes as thinly as possible (it is convenient to use a slicer).
  7. Cut the carrots into thin slices.
    Cut the carrots into thin slices.
  8. Put the potatoes in a bowl, sprinkle with sunflower oil, add salt, spices to taste (for example, coriander, basil, pepper), mix well and put in one layer on a baking sheet lined with parchment. Dry in the oven at 180 degrees for about 20 minutes. Check your oven periodically to make sure the chips don't burn. Do the same with carrot slices.
    Put the potatoes in a bowl, sprinkle with sunflower oil, add salt, spices to taste (for example, coriander, basil, pepper), mix well and put in one layer on a baking sheet lined with parchment. Dry in the oven at 180 degrees for about 20 minutes. Check your oven periodically to make sure the chips don't burn. Do the same with carrot slices.
  9. Grind the cheese in a blender (you can grate it on a fine grater).
    Grind the cheese in a blender (you can grate it on a fine grater).
  10. Boil the water, add the chopped potatoes and cook for 10-15 minutes. Add the beets and continue cooking for about 5-7 minutes (until the potatoes are ready). Remove from the heat and use an immersion blender to whisk the soup until smooth. Put the saucepan back on the stove, add sour cream, cheese and spices (salt, pepper, dried parsley) and continue to fry for another minute.
    Boil the water, add the chopped potatoes and cook for 10-15 minutes. Add the beets and continue cooking for about 5-7 minutes (until the potatoes are ready). Remove from the heat and use an immersion blender to whisk the soup until smooth. Put the saucepan back on the stove, add sour cream, cheese and spices (salt, pepper, dried parsley) and continue to fry for another minute.
  11. Pour the soup into small cups and serve, adding garlic to each serving. Don't forget to put a plate of chips on the table.
    Pour the soup into small cups and serve, adding garlic to each serving. Don't forget to put a plate of chips on the table.
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