Description
Very flavorful and light soup. Celery and Apple flavor make it unique! Served with sour cream and cheese, but if without them, it would make a great meatless, vegetarian or diet food.
Ingredients
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Olive oil
1 Tbsp
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Garlic
3 tooth
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Onion
1 piece
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The Apium graveolens Dulce
1 piece
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Carrots
1 piece
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Beets
800 g
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Apple
2 piece
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Broth
6 cup
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Sour cream
2 Tbsp
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Cheese
50 g
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Dill
1 handful
Cooking
In a saucepan, heat oil over medium heat. Add the garlic, onion, celery and carrots. Cook, stirring, about 15 minutes, until the vegetables are soft.
Then add the beets and apples. Cook for another 5 minutes.
Pour in the broth, salt and pepper. Bring to a boil, then reduce heat, cover and cook 45-60 minutes, until cooked beets.
With an immersion blender or food processor turn the soup into a puree.
Serve with sour cream, dill, crumbled feta cheese on top and rye bread.
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