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 Vegetable Soup-Puree from Beet Recipe
The soup contains not only beets and thanks to this it turns out to be hearty and fragrant. The result is a very rich taste of beetroot. I added some cream. Adding them to the soup is more of a habit.
Course Children's Food Ideas, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian Cuisine
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the vegetables, wash them and peel them. Boil 2 medium beets and cut into large cubes.
    Prepare the vegetables, wash them and peel them. Boil 2 medium beets and cut into large cubes.
  2. Similarly, cut 2 raw potatoes, onion and carrot, finely chop 300 g of cabbage.
    Similarly, cut 2 raw potatoes, onion and carrot, finely chop 300 g of cabbage.
  3. Season the vegetable mixture with salt and pepper.
    Season the vegetable mixture with salt and pepper.
  4. Pour a liter of boiling water and cook until tender. Drain the broth, add the beetroot to the vegetables and pour lemon juice to preserve the bright saturated color.
    Pour a liter of boiling water and cook until tender. Drain the broth, add the beetroot to the vegetables and pour lemon juice to preserve the bright saturated color.
  5. Whisk the vegetables in a blender in a puree, then dilute the broth to the desired density.
    Whisk the vegetables in a blender in a puree, then dilute the broth to the desired density.
  6. Season to taste with ground coriander or nutmeg. If desired, you can add garlic.
    Season to taste with ground coriander or nutmeg. If desired, you can add garlic.
  7. Ready!
    Ready!
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