Beetroot Soup

by Editorial Staff

Delicious puree soup made from young beets, potatoes and carrots.

Ingredients

  • Young beets – 1 kg
  • Chicken broth – 6 glasses
  • Green onions – 1 bunch
  • Parsley root – 2 pcs.
  • Young carrots – 2 pcs.
  • Young potatoes (small) – 6 pcs.
  • Sour cream – 1/2 cup
  • Flour – 1 tbsp
  • Sugar – 3 teaspoon
  • Vinegar – 1 tbsp
  • Salt to taste

For filing:

  • Fresh dill – to taste
  • Eggs – 6 pcs.
  • Radish – to taste

Directions

  1. Cut the beets into cubes along with the tops.
  2. Cut the parsley root into cubes.
  3. Also, cut the carrots into cubes.
  4. Chop the onion.
  5. Put it all in a saucepan, pour over the chicken broth. Cook for 10 minutes.
  6. Dice the potatoes slightly larger.
  7. Send the potatoes to the pot. Cook for another 15 minutes.
  8. Mix flour with sour cream.
  9. Add a ladle of liquid from the soup, stir.
  10. Pour into vegetable soup, stir. Add sugar, salt, vinegar. Cook the young vegetable soup for another 3 minutes.
  11. Cut the radish into slices, chop the dill, cut the boiled eggs into 4 pieces.
  12. When serving, add chopped radishes, dill, and boiled eggs to a bowl of young vegetable soup.

    Enjoy your meal!

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