CREAMY BEETROOT SOUP

24 Jul

bewts

Stunning red and filled to the brim with nutrients, that’s beetroot soup for you!. This vegetable has been  very undervalued, underestimated, and underappreciated for a long time, but now its in the limelight for its many many healthy benifits.

CREAMY BEETROOT SOUP   OR   BORSCHT

Borscht  is a soup of Ukrainian[1] origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient,[2][3] giving it a deep reddish-purple color. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient.

serves 4      cooking time: 20 mints

sup

Ingredients :-

  • 1 medium beetroot
  • 1 large potato
  • 1 medium onion
  • 1 inch ginger
  • 1 cup chicken stock / veg stock
  • 1 tsp olive oil
  • 1 tsp vinegar
  • 5 tsp fresh cream
  • salt
  • pepper

bsoup

METHOD :-

Take a wide bottom pan and add the peeled and chopped beetroot, potato,  ginger, stock, chopped onion,  salt and boil  for 10 minutes . Remove from the heat and blend in the liquidiser. Heat olive oil in a pot , add the soup and simmer gently for  a few minutes. Add fresh pepper and adjust sesonings. Add cream, vinegar and serve hot.

you may also like  CARROT SOUP , EGG DROP SOUP , SAUDI SHORBA WITH OATS , PAYA SHORBA

  • At this time peel potatoes, cut it into small pieces and boil until tender (about 10 minutes) right in the broth.
  • When the beets is ready, clean it, cut into pieces and put into a blender. Also add the potatoes with the broth and olive oil there. Grind to a desired consistency. By the way, you can not add all the broth to be able to regulate this consistency.
  • After grinding, heat up the soup on the stove and pour it into plates. Add sour cream and sprinkle with pine nuts and herbs.
  • By the way, if you want to cook the soup for 15 minutes, then instead of baked beets, use the purchased boiled ones. The taste is great, too

– See more at: http://www.foodienarium.com/oven-roasted-creamy-beet-soup/#sthash.2Tb2LOJx.dpuf

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

  • At this time peel potatoes, cut it into small pieces and boil until tender (about 10 minutes) right in the broth.
  • When the beets is ready, clean it, cut into pieces and put into a blender. Also add the potatoes with the broth and olive oil there. Grind to a desired consistency. By the way, you can not add all the broth to be able to regulate this consistency.
  • After grinding, heat up the soup on the stove and pour it into plates. Add sour cream and sprinkle with pine nuts and herbs.
  • By the way, if you want to cook the soup for 15 minutes, then instead of baked beets, use the purchased boiled ones. The taste is great, too

– See more at: http://www.foodienarium.com/oven-roasted-creamy-beet-soup/#sthash.2Tb2LOJx.dpuf

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