Delicate beetroot soup
Delicate beetroot soup made according to this recipe is creamy, tasty and beautiful. Beetroot soup is better to cook from baked root vegetables, then the soup will come out very fragrant. The cooking technique is simple: first you need to boil the broth and bake vegetables, then combine everything, season, grind with a blender and slightly thicken with flour. Instead of flour, you can use potato or corn starch, if for some reason you need to cook a dish without gluten. It is important not to boil the finished dish for a long time in order to preserve the beautiful color of beets.
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 4-5
Ingredients for Beetroot Soup
- 1 liter of meat or chicken broth;
- 3-4 medium beets;
- 1 onion;
- 50 g of sour cream;
- 20 g butter;
- 25 g of wheat flour;
- salt, white pepper, vegetable oil.
The method of preparation of tender beetroot soup
For this recipe for beetroot soup puree you will need aromatic meat or chicken broth, which goes well with the slightly earthy taste of beets. I cook spicy, slightly spicy chicken stock with chili peppers, onions, celery, parsley and spices. I load all the products into the pan, fill with water and cook for about an hour, then filter. While the broth is cooked, the beets are just baked.
Wash the small root vegetables thoroughly with a brush, first wrap it in parchment, then in several layers of foil and place it on a wire rack in an oven heated to 200 degrees Celsius, and bake for 40-50 minutes. The baking time depends on the size of the root crops. Cool the baked beets, peel them.
Finely chop the onions. In a pot with a thick bottom, pour a tablespoon of vegetable oil, put the butter. Throw chopped onions into the melted butter, sprinkle with a pinch of salt, fry the onions until translucent for about 6 minutes.
We rub the baked root vegetables coarsely or chop with a thin straw, add to the pan to the fried onion, fry for a few minutes on a small fire.
Pour the fried vegetables with hot meat broth, bring to a boil, warm for several minutes.
Grind the soup with a submersible blender until smooth, be careful and careful when you grind the ingredients directly in the pan.
Pour wheat flour into a bowl, pour a little cold water or broth, stir until smooth so that there are no lumps of flour. Then add a few tablespoons of chopped soup so that the flour dressing becomes completely liquid.
Pour the flour dressing into a pot with soup, salt to taste, pour a little ground white pepper, which, unlike black pepper, has a less sharp taste. Bring to a boil again, cook over low heat for 10 minutes.
Remove the pan from the heat, add fat sour cream, at this stage you can once again use a blender to achieve a homogeneous, smooth and creamy consistency.
Serve the beetroot soup puree, before serving, add fresh basil or any other fresh herbs to your taste, although basil is very appropriate in this recipe.
Enjoy your meal!