Baked beetroot soup

Ingredients:

Beet 3 Pieces
Chicken broth 1 Liter
Potatoes 2 Pieces
Olive oil 2 Table spoons
Salt To taste
Pepper To taste
Sour cream To taste

Cooking method:

Bake (or boil) 3 beets in the oven until cooked – it will take 1 hour, peel, cut into slices. In 1 liter of boiling chicken broth, place 2 peeled and chopped potatoes, cook until ready, 10 minutes, remove from the broth, put in a blender, add beets, 2 tbsp. l olive oil and grind to a smooth mash. Add broth, stirring the soup, to the desired consistency, season with salt and pepper to taste. Warm up the soup on the stove. Pour into plates, add sour cream, pine nuts and greens.

TIP: Potatoes in mashed potatoes are put to give them a uniform consistency. You can cook without it, but then at the end of cooking you have to add 1 tbsp. l potato or corn starch, having previously mixed it in 100 ml of cold water. Pour it in a thin stream into the soup, bring to a boil.

baked-beetroot-soup

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