Beetroot Soup Puree

Soups | World cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot Soup Puree

Ingredients

Chicken Broth - 1 qt
Beetroot - 3 pieces
Onion - 1 head
Garlic - 3 cloves
Dried thyme - 1 teaspoon
Cucumber - 1 piece
Sour Cream - 4 tablespoons
Olive Oil - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Wash the beetroot (3 large or 6–7 small), wrap each in foil and bake in the oven until tender, about 1 hour. Let cool slightly. Peel and dice.

Step 2

Peel and dice the onion, mince the garlic. Heat the oil in a pot and sauté the onion with the garlic until soft. Pour in the chicken broth, add the beetroot and half of the thyme. Bring to a boil over medium heat, then reduce the heat, cover, and simmer for 25 minutes. Season with salt and pepper. Blend the soup with an immersion blender until smooth.

Step 3

Peel the cucumber and blend it with the remaining thyme, adding salt. Pour the hot soup into bowls, placing a spoonful of the sour cream-cucumber mixture in the center of each.