This soup can be cooked with baked beets and boiled in advance.

  • Servings: 4
  • Cooking time: 1H.

Ingredients

Beets 3 Pieces
Chicken broth 1 Liter
Potatoes 2 Pieces
Olive oil 2 Tablespoons
Salt To taste
Pepper To taste
Sour cream To taste

Method of preparation

  1. Bake (or boil) 3 beets in the oven until cooked – this takes about 1 hour, peel, cut into slices. In 1 liter of boiling chicken broth, place 2 peeled and sliced potatoes, cook until tender, about 10 minutes, remove from the broth, put in a blender, add beets, 2 tbsp olive oil and process until smooth puree. Add the broth, stirring the soup to the desired consistency, season with salt and pepper to taste. Warm the soup on the stove. Pour into bowls, add sour cream, pine nuts and herbs.

    TIP: Potatoes in soups put to give them a uniform consistence. You can cook without it, but then at the end of cooking will have to add 1 tbsp potato or corn starch, previously stirred it into 100 ml of cold water. A thin stream pour it into the soup, bring to a boil.

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