Beetroot Cream Soup
by Editorial Staff
A healthy, tasty and nutritious beetroot cream soup made from available ingredients. The cream soup has a pleasant velvety consistency, an attractive bright color and, of course, an excellent delicate taste.
Cook: 30 mins
Servings: 2
Ingredients
- Boiled beets – 2 pcs.
- Apple – 1 pc.
- Potatoes – 1 pc.
- Red onion – ½ pc.
- Chicken broth – 250 ml
- Garlic – 1 clove
- Soft cream cheese – 100 g
- Butter – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
- Ground coriander – 1 pinch
- Parsley (for serving) – 2 sprigs
Directions
- Prepare the ingredients for making beetroot cream soup. Chicken broth can be replaced with water to make the soup lighter.
- Peel and dice the potatoes. Fold into a saucepan, pour over chicken broth, salt and cook until tender.
- Finely dice the onion and garlic.
- Saute the onion and garlic in butter until transparent.
- Peel the apple, core and cut into cubes. Peel and chop the boiled beets.
- Place apples and beets in a skillet with onions, season with spices, cover and cook for 5-8 minutes until the apples become soft.
- Then transfer the contents of the pan to a saucepan with broth, bring to a boil and cook for about 2-3 minutes. To taste, you may need to add salt or pepper.
- Then puree the soup with a blender.
- The consistency is quite thick.
- Add shredded cheese.
- Go through the blender again to smooth the creamy soup. Return the cream soup to the stove, heat, but do not boil.
- Serve hot beetroot soup (with sour cream) and parsley.
Enjoy your meal!
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