Beetroot Soup is a rich and colorful first course with origins in traditional Russian cuisine. Red beets are the main ingredient of this soup, which gives the dish a vibrant color and a slightly sweet flavor. The soup is served hot and garnished with yogurt and toasted bread croutons.
Melt 30 g of butter in a small saucepan, add two tablespoons of flour and let it brown, stirring
Loosen the mixture with the tablespoon of vinegar, add one and a half liters of warm water; salt, then add the onion, the carrot and the beets cut into even pieces
Simmer for about an hour
Then blend the mixture thoroughly, pour it into a soup tureen, mix the yogurt into the purée; season with chopped parsley and serve with bread croutons
Pot
Blender
Knife
Store in the refrigerator in an airtight container for up to 3 days
Beetroot soup is a traditional Russian dish
| Energy (kcal) | 74.11 |
| Carbohydrates (g) | 6.6 |
| of which Sugars (g) | 4.6 |
| Fat (g) | 4.18 |
| of which Saturates (g) | 2.37 |
| Protein (g) | 2.16 |
| Fiber (g) | 1.57 |
| Sale (g) | 0.05 |
