Description
Soup with wild rice, cottage cheese and roasted beets. The sweetness of beets, sour balsamic, creamy taste of the cheese, the soft warmth of ginger, zest wild rice - that's how I can describe this soup. In short, it is impossible delicious!
Ingredients
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Beets
1 piece
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Water
600 ml
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Wild rice
70 g
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Potatoes
1 piece
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Carrots
1 piece
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Onion
1 piece
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Roots
-
Balsamic
3 tsp
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Spices
-
Cheese curd
140 g
Cooking
Wash the beets well, wrap in foil and bake in the oven for hours at 200 C.
Boil the vegetable broth. For the broth, I took the potatoes, carrots, onions, stems from parsley and dill and white part of green onions. You can use any other vegetables according to your taste.
Boil wild rice until fully cooked. It needs a little crack.
Ready broth pour into the bowl of a food processor, add the chopped beetroot and whisk until smooth.
Add cream cheese and blend again.
Last add the spices - ground ginger, salt, pepper and balsamic (wine) vinegar. If the beets are not too sweet, add a little sugar. All the spices add to your taste. If the soup seem thick enough, add boiled potatoes and carrots from broth and chop. The soup will become thicker and much better fed.))
In a plate put boiled wild rice and add the soup.
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