Can be cooked in fasting. Delicious and hearty soup for beet lovers.
Ingredients:
- 2 pcs. beets
- carrot
- 3 potatoes
- onion
- 1.5 l of water
- parsley
- vegetable oil
- salt
- pepper
How to cook:
1. Peel the onions, chop finely and fry in oil until soft and transparent.
2. Wash and peel vegetables: potatoes, beets and carrots.
3. Cut the beets and potatoes into cubes, and cut the carrots into slices or convenient slices. In principle, it does not matter how to cut, it will still be chopped in mashed potatoes.
4. Put the fried onions in a saucepan and add the prepared beets, potatoes and carrots. Pour in a little more oil and fry everything together for 3-4 minutes.
5. Pour in boiling water.
6. Add ground black pepper and salt. Cover the saucepan or saucepan with a lid and simmer for about 30 minutes, until all vegetables are cooked through. The potatoes should start to simmer or begin to boil.
7. Next, you need to knead some of the vegetables in mashed potatoes, so the soup will be thicker and more rich. To do this, you need a pestle or crush, you can use a blender. Add water as needed to adjust the density.
8. Boil the puree soup. Add salt as needed.
9. Add chopped fresh herbs to the finished soup.
Fragrant beetroot vegetable puree soup is ready! You can add sour cream to it for serving. And during cooking, along with carrots, use parsley or celery root.
Bon Appetit!
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