Beetroot is the younger brother of borscht. It is much easier to prepare, but it is no less satisfying and nourishing than soup. Inexperienced hostess is unlikely to be able to distinguish soup from beetroot, only provided that it is prepared by all standards a prescription.
This dish uses ingredients that are pretty quick to prepare. Besides, this soup is much tastier after it for some time. It is best to eat the next day.
- 2 h 30 minNumber of servings
- 6The complexity of cooking
Step-by-step recipe how to cook: Step 1
- stemmed celery – 2 stalks
- potatoes – 400 g
- lemon juice – 1 tbsp
- pinch of dried thyme – a pinch
- beets – 500 g
- dill – 4 sprigs
- cumin seeds – 1 tbsp
- garlic – 2 cloves
- carrots – 2 PCs
- Apple – 1 PC.
- olive oil – 3 tbsp
- onions – 2 PCs
Boil the vegetable broth. To do this in a pan with 1.5 liters of hot water add 1 peeled carrot, 1 peeled onion and the celery, put on medium heat. After 30 min. add to the pot the Bay leaf and pepper. Cook for another 10 minutes, then add salt, allow to cool and strain.Step 2
Beets clean, cut into cubes. Potatoes, apples, remaining carrots and onions cleaned, cut into strips. Garlic peel and chop.Step 3
Preheat the oven to 190 °C. In a baking dish and spread the beets, potatoes, carrots, onions and apples, drizzle with olive oil. Put in the oven for 40 minutes Sprinkle with garlic and cumin seeds, cook for another 5 min.Step 4
Shift the roasted vegetables to the pot. Pour vegetable broth, add thyme and lemon juice. Cook for 5-7 min.Step 5
Remove with a slotted spoon vegetables from the pan and transfer to a blender. Grind into a puree.Step 6
Return the puree to the pot with the broth. Bring to boil and cook on low heat 4-5 min. When serving decorate with sprigs of dill.published
Cook with love! !
P. S. And remember, only by changing their consumption — together we change the world! ©
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