Description
Autumn! Relatively cheap vegetables and a really great product range. I use this swing. Yesterday cooked this soup. Ate with pleasure. Liked his granddaughter Marina and her son. I personally have always loved beets! Recipe from the "school of Gastronome" with a few changes.
Ingredients
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Beets
400 g
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Potatoes
300 g
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Onion
1 piece
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Apple
1 piece
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Broth
400 ml
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Lemon juice
1 Tbsp
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Cream
200 ml
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Seasoning
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Coriander
-
Bay leaf
1 piece
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Spices
-
Sour cream
2 Tbsp
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Quail egg
5 piece
Cooking
Beets wash thoroughly with a brush and cook until tender.
Potato, onion and Apple peel and cut into small pieces.
Put in a saucepan and pour hot water so that it barely covered the vegetables. Cook on low heat for 10 minutes.
Meanwhile the beetroot clean and cut into pieces. Add to the pot of beets, pour the hot broth and lemon juice, add seasonings. Cover and cook for 15-20 minutes. Remove from heat, put the Bay leaf and allow to stand, covered 15 minutes.
Bay leaf remove. A large part of the broth to drain. The vegetables with the remaining broth in a blender grind in a homogeneous puree.
Return the pot to the fire. Season with salt and pepper. Pour the cream, stir. Add bouillon to the desired consistency. Reheat the soup without bringing to a boil.
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