For meatless and vegetarian table for child nutrition the first years of life offer a bright, delicious, thick and hearty soup of beets. Delicious both hot and cold.
Description of preparation:
It is easy and fast! In the presence of boiled beets, your lunch will be ready in half an hour. The recipe for how to cook vegetable soup from beets is quite simple. For details, see step-by-step recipe.
- Beets — 400 Grams
- Potatoes — 2 Pieces
- Carrots — 1 Piece
- Onion — 1 Piece
- Cabbage — 300-400 Grams
- Olive oil — 2 tbsp. spoon
- Water — 1 Liter
- Dried garlic — 1 teaspoon
- Coriander — 1/2 teaspoons
- Lemon juice — 1 tbsp. spoon
How to prepare “Vegetable cream soup of beetroot”
Prepare the necessary products. The pre-boil beets until tender. Vegetables wash, clean.
All vegetables, except cabbage, cut into small cubes. In a saucepan with a double bottom or skillet heat the olive oil. Potatoes, carrots, onion salt, and add dried garlic, coriander. Fry the vegetables for 2 minutes, stirring occasionally. If you want to get more diet version of the soup, then step with the roasting miss. Pour the vegetables with water, bring to a boil. Simmer for 5 minutes.
Cabbage finely chop.
Add to the pan, simmer until cooked cabbage.
Boiled beets drizzle with lemon juice to keep its bright color. Add to soup, simmer for 2 minutes. Drain the broth.
Whisk the vegetables with a blender, puree. Pour in the broth, bring soup to desired thickness. Bon appetit!