Beetroot Soup with Potatoes, Celery and Cloves

This bright and expressive soup is made with beets, potatoes and celery root. There is not a single gram of oil in it! Lovers of delicate dietary dishes will surely like this soup. The addition of cloves gives the beetroot soup a special charm!

Summary

Ingredients

• Beets – 300 g
• Root celery – 300 g
• Potatoes – 350 g
• Vinegar 9% – 1 tbsp
• Salt – 1 teaspoon
• Dried cloves – 5 buds

For filling:

• Lemon zest (or sour cream) – to taste

Instructions

1. Prepare all the ingredients you need.

   

2. Peel and cut the beets into small cubes.
3. Pour the beets in a saucepan so that they are completely covered with water. Bring to a boil, add vinegar and simmer the beets over low heat for 1.5-2 hours.
4. Peel the celery and cut into small cubes.
5. Peel the potatoes and cut into cubes the same size as the celery. Place the celery and potatoes in a saucepan.
6. Cover with water until potatoes and celery are completely covered. Bring to a boil, remove the foam and cook vegetables over low heat for 20-25 minutes.
7. Drain half of the broth from the finished beets. Whisk the beets with the rest of the broth using an immersion blender until smooth.
8. Drain half of the broth from boiled potatoes and celery into a separate container (it will still come in handy). Mashed potatoes and celery with a blender.

   

9. Combine both types of puree in one saucepan. While stirring, pour in the remaining vegetable broth until you get the desired density of puree soup. Add salt and cloves. Put on fire and, while stirring, bring the puree soup to a boil and turn off the heat. Let the puree soup sit for 15-20 minutes.
10. Serve the puree soup to the table, supplement each portion with lemon zest or fresh sour cream if desired.

    Enjoy your meal!