Beetroot Soup Puree
Soups • World
Description
Beetroot Soup Puree
Ingredients
- Chicken Broth 0 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 355°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!