Soup with wild rice, cottage cheese and baked beets. The sweetness of beets, balsamic acidity, creamy taste of cottage cheese, soft warmth of ginger, spicy wild rice-this is how I can describe this soup puree. In short, it is impossible delicious!
Beets well wash, wrap in foil and bake in the oven for an hour at 200 C.
Cook the vegetable broth. For the broth, I took the potatoes, carrots, onions, stems from parsley and dill and white part of green onions. You can use any other vegetables you like.
Boil wild rice until ready. He should crack a little.
Ready broth pour into the bowl of a food processor, add the chopped beetroot and whisk until smooth.
Add cottage cheese and beat again.
In least turn add spices-ground ginger, where sea salt, pepper and balsamic (wine) vinegar. If the beets are not too sweet, you can add a little sugar. All the spices add to your taste.
If the soup seem thick enough, chopped boiled potatoes and carrots from broth add to the soup. Soup will become thicker and much more satisfying.