Beetroot Purée Soup: Familiar Ingredients - New Taste 0 18

Ingredients

• Water 2 l

• Beetroot 500 g

• Potatoes 300 g

• Onion 200 g

• Celery 50 g

• Garlic 2 clove(s)

• Cream 20% (medium fat) 200 ml

• Refined vegetable oil 2 tbsp

• Lemon juice 2 tbsp

• Sugar 1 tsp

• Greens to taste

• Salt to taste

• Ground black pepper to taste

• Measurement and weight table

Preparation

• Take a 3 l pot with thick walls and bottom – it is convenient to both boil and fry the ingredients in it, which is required in our case. Peel the potatoes, beetroot, celery root, and carrots. Wash thoroughly.

• Grate the beetroot, carrot, and celery root. Cut the potatoes into small cubes. Transfer to a bowl of cold water and leave until use. Peel the onion and garlic cloves. Finely chop both.

• Heat the oil in the pot. Add the onion. Fry until translucent. Add the beetroot, carrot, and celery to the pot. Stirring, fry on low heat for 5 minutes.

• Pour in hot water. Season with lemon juice and sugar. Add a little salt. Cook on very low heat for 20 minutes. Add the potatoes. Cook for another 15 minutes.

• Remove the hot soup from the heat. Blend with a blender until it reaches a purée consistency. Pour in the cream. Return the soup to the heat (low, otherwise it will burn). Constantly stirring, heat until the soup is almost boiling.

• Season the beetroot purée soup with salt and freshly ground black pepper – this will enhance the aroma. Pour into serving bowls. Sprinkle with chopped greens.

By the way

Beetroot purée soup can be made in a vegan version. For this, the cream should be replaced with coconut milk, and before serving, compensate for its sweet taste with a large amount of salt.

Tip

Beetroot purée soup can be made not with cream, but with sour cream of the same fat content. In this case, during the final heating, make sure it does not curdle (stir constantly and do not boil at all).