Thursday, September 1, 2016

Beetroot cream soup - recipe with step-by-step photos

  • 150 grams of beetroot
  • 2-3 cloves of garlic
  • 2 teaspoons with fresh cream
  • half of a teaspoon with mustard
  • water
  • salt
  • a bit of wine

Clean and cut the beetroot and the garlic in thin slices. Put them in a pan and add the wine and then pour enough water to cover them. Put the pan at medium fire for 40 -50 minutes or until the beetroot is boiled.

Keep only 50 ml of the water and mash in it the beetroot and the garlic. Add the fresh cream and mix.

Add the mustard and salt and mix.

Can be served with fresh dill and can be consumed warm or cold.


The original recipe can be found here



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