Beetroot Cream Soup
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
8
Description
For those who prefer a thicker cream soup, two liters of water will be sufficient. If necessary, you can always add boiling water to the soup to make it thinner. You can either cook the vegetables all at once and remove them as they become tender, or add them at intervals after starting to cook the beets.
Ingredients
- Water - 2 qt
- Beets - 3 pieces
- Potatoes - 2 pieces
- Carrot - 1 piece
- Onion - 1 head
- Tomato - 1 piece
- Lemon Juice - 2 tablespoons
- Salt - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Place the peeled and washed vegetables (beets, potatoes, onion, carrot) in boiling water whole or cut into large pieces. Cook until tender.
Step 2
Add the tomato to the broth with the vegetables for 2 minutes. Then remove it and peel the skin. Put the tomato back in the water and cook for about 5 minutes.
Step 3
5 minutes before the beets are done, add the lemon juice. The beets take the longest to cook, about 45 minutes.
Step 4
Once all the vegetables are cooked, puree them until smooth.
Step 5
Transfer the resulting puree into the broth, stir, and season with salt.
Step 6
Serve the cream soup in bowls and garnish with sour cream.
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