Beetroot Soup is a rich and colorful first course that has its origins in traditional Russian cuisine. The red beets are the main ingredient of this soup, which gives the dish a vibrant color and a sweetish flavor. The soup is served hot and enriched with a garnish of yogurt and toasted bread croutons.
Melt 30 g of butter in a saucepan, add two tablespoons of flour and let it brown while stirring
Soften the mixture with a spoonful of vinegar, add one and a half liters of warm water; salt, add the onion, carrot, and beetroot cut into regular pieces
Let simmer for about an hour
Then blend the mixture thoroughly, pour it into a soup bowl, mix in the yogurt; season with chopped parsley and serve with toasted bread croutons.
Pot
Blender
Knife
Store in the refrigerator in an airtight container for up to 3 days.
Beetroot soup is a typical dish of Russian cuisine.
| 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 |
