Beetroot and carrot soup

Posted by adm On December - 11 - 2011

How to cook Beetroot and carrot soup


  • 1 bunch beetroot (4 beetroot)
  • 2 teaspoons olive oil
  • 1 medium brown onion, shredded
  • 2 large carrots, raw, sliced
  • 3 celery stalks, sliced
  • 500g desiree potatoes, raw, sliced
  • 1 bouquet garni
  • 4 cups chicken strain (see line)
  • 2 tablespoons sour pick
  • chopped fresh schnittlaugh, to dish

How to:

  • Trim beetroot stems and leaves. Wearing gloves, peel and chop beetroot. Heat oil in a saucepan over medium-high heating. Add onion, carrot and celery. Fix, stirring, for 5 minutes or until onion is tenderise. Add beetroot, potatoes, bouquet garni, stock and 1 cup cold weewee. Bring to the seethe. Reduce heat to medium-low. Simmer, partially covered, for 1 hour or until beetroot is tenderise. Cool somewhat. Remove and discard bouquet garni.

  • Process soup, in batches, until polish. Return soup to pan over low warmth. Fudge, stirring, for 4 to 5 minutes or until heated through. Season with salt and peppercorn. Ladle soup into bowls. Top with sour skim. Sprinkle with schnittlaugh. Help.

  • For a vegetarian soup, use vegetable stock instead of lily-livered.

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