Beetroot soup



Ingredients 12
Servings 12
Time 20

Ingredients

  • 45
    ml
    butter
  • 15
    ml
    olive oil
  • 2
    onions, chopped
  • 3
    garlic cloves, bruised
  • 2
    0
    leeks, sliced into rings
  • 500
    g
    beetroot, peeled and diced (about 4 to 6 beetroot, depending on the size)
  • 500
    g
    potatoes, peeled and diced (about 3 medium-sized potatoes)
  • 1.50
    Litres
    chicken stock
  • 15
    ml
    red wine vinegar
  • salt and freshly ground black pepper
  • sour cream or Bulgarian
  • chopped chives
 

Method

40
 
Heat the butter and oil in a saucepan. Saute the onions, garlic and leeks over a medium heat until soft and glossy.
Add the beetroot and potatoes, and saute over a low heat for another 10 minutes.
Add the stock and simmer until the vegetables are cooked and soft. Cool, then blend in a food processor. Season with red wine vinegar, salt and pepper.
Serve the soup garnished with a spoonful of sour cream or Bulgarian yoghurt, topped with chopped chives.
 

Read more on: soup  |  sauté
 

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