Beet and sorrel soup
Description
This version is vegetarian and quite diet-friendly. This soup is served cold. In general, it's the complete opposite of grandma's creation. If the description has intrigued you, take a look at it. Serve the soup hot.
Instructions
- 1
Step 1
Thoroughly wash the beetroot. Place it in a baking dish, cover with sea salt, and put in the oven. Bake at 180 degrees for 40 minutes. If you don't want to bake it, you can simply boil the beetroot.
- 2
Step 2
While you're at it, prepare the other vegetables. Chop celery, peeled onion (1 piece), and potato coarsely.
- 3
Step 3
Pour oil into a saucepan or skillet. Add the chopped vegetables and pour in half of the water. Cook the vegetables for 15 minutes.
- 4
Step 4
Cut the cooked beet and add it to the pot with the other ingredients.
- 5
Step 5
Place the vegetables with water into a blender. Add vinegar. Blend the mixture.
- 6
Step 6
Cool the resulting puree and transfer it to a saucepan or sauté pan.
- 7
Step 7
Slice the peeled onion and carrot.
- 8
Step 8
Place the chopped vegetables in a saucepan with oil and the remaining water. Cook until tender. In another pan, lightly fry the coriander with oil.
- 9
Step 9
In a blender, grind the cooked vegetables with coriander oil.
- 10
Step 10
Wash the chard and sorrel leaves. Chop them for serving together with cheese.
- 11
Step 11
Pour the beet cream soup into individual serving plates. Add carrot soup, sorrel, chard, and cheese to it.