Irresistibly red and healthy beetroot soup supplies vitamins neccessary for the body.
No. of servings
|Ground black pepper||¼||teaspoon|
Peel the beetroot and cook in boiling water cca 45 minutes until soft.
vegetable bouillon ¼ oz (10 g)
Take 750 ml of beetroot stock out into a smaller pot. Bring to the boil and melt in one vegetable bouillon.
tomatoes 10.5 oz (300 g)
Scald the tomatoes with hot water and peel it.
lemon-juice 1 tbsp
Place cubed cooked beetroot into the stock. Add lemon juice of half lemon. Cook for 5 minutes.
Add tomatoes chopped into a smaller pieces into the soup and cook for further 10 minutes. Salt the soup and mix with hand blender. Slightly pepper.
Feta cheese 7 oz (200 g)
Serve the soup with cubes of cheese Feta.