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Print Recipe
Vegetable Soup-Puree from Beet Recipe
The soup contains not only beets and because of this is hearty and fragrant. The result was a very rich taste of beets. I added a little cream. It's more of a habit to add them to soup.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the vegetables, wash them and peel. Boil 2 medium beets and cut into large cubes.
    Prepare the vegetables, wash them and peel. Boil 2 medium beets and cut into large cubes.
  2. Similarly, cut 2 raw potatoes, onion and carrots, finely chop 300 g of cabbage.
    Similarly, cut 2 raw potatoes, onion and carrots, finely chop 300 g of cabbage.
  3. Salt and pepper the vegetable mixture.
    Salt and pepper the vegetable mixture.
  4. Pour a liter of boiling water and cook until tender. Drain the broth, add beets to the vegetables and pour lemon juice to preserve the bright rich color.
    Pour a liter of boiling water and cook until tender.
Drain the broth, add beets to the vegetables and pour lemon juice to preserve the bright rich color.
  5. Beat vegetables in a blender puree, then dilute the broth to the desired density.
    Beat vegetables in a blender puree, then dilute the broth to the desired density.
  6. Season to taste with ground coriander or nutmeg. You can optionally add the garlic.
    Season to taste with ground coriander or nutmeg. You can optionally add the garlic.
  7. Ready!
    Ready!

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