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
|
Instructions
- 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.