Velvety Beetroot Soup
5.0 · 2 ratings(2)
A velvety cream soup made from roasted beets with a delicately sweet and sour taste and an intense ruby color.
Total1:051 h 5 min
Prep0:3535 min
Wait0:3030 min
Servings33
Per serving315 kcal315 kcal
Ingredients
Preparation
Beetroot3 pcs
Onion1 pc
Apple1 pc
Water1.5 cups
Heavy cream250 ml
Oilfor frying
Honey2 tsp
Apple cider vinegarto taste
Lemon juiceto taste
Salt and pepper
Ingredients
Preparation
Beetroot3 pcs
Onion1 pc
Apple1 pc
Water1.5 cups
Heavy cream250 ml
Oilfor frying
Honey2 tsp
Apple cider vinegarto taste
Lemon juiceto taste
Salt and pepper
1
Wash the beetroots, peel them, and wrap them in aluminum foil.2
Roast in a preheated oven at 180°C for about 40–50 minutes, until soft.3
Cool the beetroots.4
Cut them into pieces.5
Peel and finely chop the onion.6
Cut the apple into pieces.7
Heat some oil in a pan and fry the onion until golden and lightly browned.8
Add the apple and fry for a few minutes until it softens.9
Add two teaspoons of honey and cook for another 3 minutes, stirring until the mixture begins to caramelize.10
Add the beetroots.11
Pour in the water and blend everything into a smooth cream.12
Pour in the cream.13
Add the lemon juice and a little apple cider vinegar.14
Season with salt and pepper.15
Heat until the soup comes to a boil.Serving
Serve hot, optionally with a dollop of cream or fresh herbs.
