A creamy beetroot soup with a velvety taste and ruby color.
Ingredients
3 beetroots
1 onion
1 apple
1 and 1/2 cups of water
250 ml heavy cream
oil for frying
to taste
honey
apple cider vinegar
lemon juice
salt and pepper
Preparation
Wash the beetroots, peel them, and wrap them in aluminum foil. Roast them in a preheated oven at 180°C for about 40-50 minutes, until soft. After roasting, cool the beetroots and then cut them into pieces.
Peel and finely chop the onion. Heat some oil in a pan and fry the onion until golden and lightly browned.
Add the chopped apple to the onion and fry for a few minutes until the apple softens. Then add two teaspoons of honey and cook for another 3 minutes, stirring until the honey dissolves and the mixture begins to caramelize.
Add the chopped beetroots to the fried onion and apple. Pour in the water and blend everything into a smooth, velvety consistency using an immersion or stand blender.
Pour the cream into the blended soup, add lemon juice, apple cider vinegar, and season with salt and pepper to taste. Mix everything well and bring to a boil. The beetroot cream is ready to serve!