Beetroot soup

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Ingredients for Beetroot Soup

Potato 300-400 grams
Actually beets 400 grams
Apple (average) 1 piece
Onion 1 medium head
Vegetable broth 400 ml
Cream 22% 1 cup
Lemon juice 1 tablespoon
Bay leaf 1 pc
Sour cream 200 ml
Ground coriander 15-20 grams
Greens 1 bunch
Salt, pepper to taste

Main Ingredients
Serving 4 servings

Inventory:

3-liter pan, Small saucepan (for cooking beets), Medium bowl (for broth), Knives, Blender, Vegetable cutting board, Stove

Making beetroot soup puree:

Step 1: prepare the beets.

Without peeling our beets, I gently and very thoroughly wash them several times under running water. You can use an ordinary brush for this. After being washed - put in a saucepan, fill with water and put on fire. Cook until fully prepared (it depends on the size of the root crop) from 2 to 4 hours, you can check with a knife (if it is well pierced, then it is ready).

Step 2: prepare the rest of the ingredients.

Wash the apple and peel it with a knife. We do the same with potatoes. Now we cut the apple and potatoes into small pieces, about 1x1 cm. After slicing, we proceed to the unpleasant procedure, namely peeling and slicing the onion. You shouldn’t be very afraid, the bulb is only one, and with the proper skill you will clean it very quickly. So, peel the onion and cut it into strips on the board. All sliced, namely: apple, potatoes and onions are placed in a free pan, pour water so that it slightly covers the vegetables and put on the stove. Reduce the heat to a minimum and cook for about 10 minutes.

Step 3: continue to cook the soup.

In this step, it is assumed that the beets are already cooked. Drain the beetroot from a saucepan and let it cool (so that you can take it by hand). After it has cooled, we take a knife and only now carefully peel it off. Then we cut it on the board with the same slices of 1x1 cm. We put our chopped beets in a pan where vegetables are cooked and fill with vegetable broth. Next, add lemon juice, throw coriander, salt and pepper to taste. We cover the pan with a lid and cook another 15-20 minutes. After this time, remove from heat, throw a bay leaf into the pan, cover it again and let it insist for about 15 minutes.

Step 4: The final step in making mashed soup.

After our soup is infused with bay leaf - the last one is removed. Then pour 2/3 of the broth into a separate bowl, and grind the rest with vegetables on a blender until a homogeneous mass is formed. This mass is again placed in a pan, set on fire and slowly, constantly stirring, pour in the cream. Check for salt, if not salty - add. Then add about half the drained broth. That's it, our mashed soup is ready. One more thing, it needs to be heated without boiling.

Step 5: serve to the table.

Pour the soup into plates, decorate with sprigs of greens and sour cream and serve. Enjoy your meal!

Recipe Tips:

- - when buying beets, pay attention to the hardness of the vegetable itself and the presence of any flaws on the surface. Only a solid fresh vegetable is suitable.

- - in the absence of vegetable broth - it can be replaced with plain water.

- - You can also use your favorite seasonings, such as cinnamon or Provence herbs.