Beetroot Soup Recipe
Ingredients
| 450 g cooked beetroot, skinned | ||
| Potatoes | 350 Gram, peeled | |
| Butter | 28 Gram | |
| Onion | 1 Small, chopped | |
| Chicken stock | 1 1/4 Liter | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
GETTING READY
1.Dice the potatoes and beetroot in large pieces.
MAKING
2.Take a large pan, heat butter in it and saute onion, beetroot and potatoes in it for 5 minutes.
3.Stir continuously.
4.Add stock, seasoning and let the ingredients boil.
5.Once done, lower the flame and cook for 45 minutes after putting the lid on.
6.Sieve the soup or blend it in a blender.
SERVING
7.Serve hot in bowls with a tinge of cream at the center.
Tip
The soup can be frozen in a sealed airtight jar. For serving, defrost the frozen soup in refrigerator overnight and heat in saucepan.
1.Dice the potatoes and beetroot in large pieces.
MAKING
2.Take a large pan, heat butter in it and saute onion, beetroot and potatoes in it for 5 minutes.
3.Stir continuously.
4.Add stock, seasoning and let the ingredients boil.
5.Once done, lower the flame and cook for 45 minutes after putting the lid on.
6.Sieve the soup or blend it in a blender.
SERVING
7.Serve hot in bowls with a tinge of cream at the center.
Tip
The soup can be frozen in a sealed airtight jar. For serving, defrost the frozen soup in refrigerator overnight and heat in saucepan.
Chef
