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Beetroot Soup

     

Irresistibly red and healthy beetroot soup supplies vitamins neccessary for the body.

Cook

No. of servings

5

Ready in

60 min.

Difficulty

mediuu

 

Categories:   

 

Beetroot600g
Feta cheese200g
Ground black pepper¼teaspoon
Lemon-juice1tablespoon
Salt1teaspoon
Tomatoes300g
Vegetable bouillon10g
Water2l

1. 

beetroot 1.3 lb (600 g)  water 2 l

Peel the beetroot and cook in boiling water cca 45 minutes until soft.

2. 

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.

3. 

tomatoes 10.5 oz (300 g)

Scald the tomatoes with hot water and peel it.

4. 

lemon-juice 1 tbsp

Place cubed cooked beetroot into the stock. Add lemon juice of half lemon. Cook for 5 minutes.

5. 

salt 1 tsp  ground black pepper ¼ tsp

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.

6. 

Feta cheese 7 oz (200 g)

Serve the soup with cubes of cheese Feta.

Bon appetit!

 

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