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Video: Delicate Beetroot Puree Soup. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Delicate beetroot puree soup prepared according to this recipe turns out to be creamy, tasty and beautiful. Beetroot puree soup is best prepared from baked root vegetables, the soup will then come out very fragrant. The cooking technique is simple: first you need to boil the broth and bake the vegetables, then combine everything, season, grind with a blender and thicken it a little with flour. You can use potato or cornstarch instead of flour if you need to make a gluten-free meal for some reason. It is important not to boil the finished dish for a long time in order to preserve the beautiful color of the beets.
- Cooking time: 1 hour 20 minutes
- Servings: 4-5
Ingredients for beetroot puree soup
- 1 liter of meat or chicken broth;
- 3-4 medium beets;
- 1 onion;
- 50 g sour cream;
- 20 g butter;
- 25 g wheat flour;
- salt, white pepper, vegetable oil.
Method of making tender beetroot puree soup
For this beetroot puree soup recipe, you'll need a flavorful meat or chicken broth that pairs well with the slightly earthy beetroot flavor. I make a spicy, slightly pungent chicken broth with chili peppers, onions, celery, parsley and spices. I load all the products into a saucepan, fill it with water and cook for about an hour, then filter. While the broth is boiling, the beets are just being baked.
Carefully wash the small roots with a brush, wrap them first in parchment, then in several layers of foil and put them on a wire rack in an oven heated to 200 degrees Celsius, bake for 40-50 minutes. Roasting time depends on the size of the root vegetables. Cool the baked beets, peel them.
Finely chop the onions. Pour a tablespoon of vegetable oil into a saucepan with a thick bottom, put butter. Throw chopped onions into the melted butter, sprinkle with a pinch of salt, fry the onions until translucent for about 6 minutes.
Rub the baked root vegetables coarsely or chop them into thin strips, add to the pan to the fried onions, fry over low heat for several minutes.
Fill the fried vegetables with hot meat broth, bring to a boil, heat for several minutes.
Grind the soup with an immersion blender until smooth, be careful and careful when grind the ingredients directly in the pan.
Pour wheat flour into a bowl, pour a little cold water or broth, stir until smooth so that there are no lumps of flour. Then add a few tablespoons of chopped soup so that the flour dressing becomes completely liquid.
Pour the flour dressing into a saucepan with soup, salt to taste, add a little ground white pepper, which, unlike black pepper, has a less harsh taste. Bring to a boil again, cook over low heat for 10 minutes.
Remove the pan from heat, add the fatty sour cream, at this stage you can use the blender again to achieve a homogeneous, smooth and creamy consistency.
Serve the beetroot puree soup hot, before serving, add fresh basil or any other fresh herbs to your liking, although basil is very appropriate in this recipe.
Bon Appetit!
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