KIDS

Beetroot Cream Soup with Sour Cream and Chives

Soups | World cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot cream soup with sour cream and chives

Ingredients

Beetroot - 15.9 oz
Butter - 0.5 oz
Onion - 3.9 oz
Salt - to taste
Ground Black Pepper - to taste
Chicken Broth - 28 fl oz
Cream - 5 fl oz
Sour Cream - 6 tablespoons
Chives - 2 tablespoons

Step by Step guide

Step 1

Thoroughly wash the beetroot under cold water without peeling or cutting off the tails, so it doesn't lose its color during cooking. Place it in a pot and cover with cold water, bring to a boil, cover with a lid, reduce the heat, and cook for 20 minutes to 2 hours, depending on the size. You can check the readiness of the beetroot by trying to peel the skin; it should come off easily. Cool the beetroot and peel it. Cut into small pieces.

Step 2

Melt the butter in a pot and add the finely chopped onion. Cover with a lid and sauté on low heat for 10 minutes until soft. Meanwhile, bring the broth to a boil.

Step 3

Add the broth and beetroot to the onion, simmer for a few minutes, and transfer to a blender. Add the cream and blend until smooth. Season with salt and pepper.