Beetroot Cream Soup
Description
Perfect for lunch. I'd say this soup is both a first and a second course at the same time, as it's very similar to a puree. Its distinctive feature is that it's served cold. Feel free to add fresh cucumbers, herbs, and sour cream. It's very filling and has a rich flavor, especially when paired with bread or garlic croutons.
Instructions
- 1
Step 1
Wash the beet, peel it, and grate on a coarse grater. Peel, rinse, and coarsely chop the onion, celery, and potatoes as well.
- 2
Step 2
In a saucepan, sauté the onion with celery in oil for 10 minutes, stirring constantly.
- 3
Step 3
Then add the potatoes to the pot and pour in 5 cups of water. Cook over low heat for about 20 minutes.
- 4
Step 4
Place the beetroot in another saucepan. Add sugar and vinegar, then pour in 1 cup of water. Bring the mixture to a boil, then simmer over low heat, covered, for 30 minutes.
- 5
Step 5
Cool all the vegetables, then combine them in a blender or mixer. Puree, then bring the mixture to a boil again.
- 6
Step 6
Add salt, sauce, pepper, lemon juice, and bay leaf to the soup. Remove the bay leaf before serving. Chill the soup in the refrigerator and taste.