Beetroot soup

Name: Beetroot soup
Total time: 30 min
Yield: 4 servings
Ingredients: sugar - 1.5 tbsp. l.; carrots - 1 pc.; cream; 50 g root celery; lemon juice; vegetable oil - 4 tbsp.; 1 st. l. seasonings for borscht (optional); 2 medium beets; onion; potato; garlic - 2 cloves

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Cooking time: 30 min

Servings: 4 servings

Calories: 259 kcal

Step-by-Step Cooking Instructions

Step 1

1. Peel beets, carrots, celery, potatoes and 1 onion, finely chop. In a frying pan, heat 2 tbsp. l. vegetable oil. Stirring constantly, fry vegetables, 5 minutes. Add lemon juice and sugar. 2. Transfer the vegetables to the blender bowl, chop into a puree. Add sour cream and 200 ml of water. Pour the soup into a saucepan and bring to a boil. 3. Peel the remaining onion, cut into rings. Peel and mince the garlic. Heat vegetable oil in a frying pan, put onion and garlic, sprinkle with seasoning for borscht. Fry until golden brown, 3-4 minutes, add to soup.

Ingredients

sugar - 1.5 tbsp. l.

carrots - 1 pc.

cream

50 g root celery

lemon juice

vegetable oil - 4 tbsp.

1 st. l. seasonings for borscht (optional)

2 medium beets

onion

potato

garlic - 2 cloves

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