Beetroot Cream Soup with Sour Cream and Chives
⏳ Time
35 minutes
🥕 Ingredients
9
🍽️ Servings
6
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.
Step 4
In a bowl, mix the sour cream and finely chopped chives. Pour the soup into bowls and add a small amount of sour cream on top.
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