Beetroot Cream Soup

full of flavour with incredibly strong fresh colour of dark pink.
the best when serving warm with a cold blotch of thick sour cream.

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Rate this recipe 3.2/5 (103 Votes)

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Ingredients

Level of difficulty Easy
Cost Budget Friendly

Split beetroots into same not big pieces and wrap them in aluminium foil and roast in the oven (in 200*C) for 1 hour.

prepare the onlion and the garlic chopping them into little bones.

peel still warm roasted beetroots and cut them into small pieces.

put the vegetables into the preheated oli on the pan and vitrify them. Put the thyme (dried and fresh) and beetroot. fry for a few minutes.

add the stock and boil until the beetroot is soft.

when the soup is a little cooled down, blend it unitl it's smooth.