Free Recipe Beetroot And Caraway Soup
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Beetroot And Caraway Soup Recipe
30 ml Olive oil
1 Onion; chopped
1 Clove garlic; crushed
1 ts Caraway seeds
450 g Raw beetroot; diced
1 Potato; diced
30 ml Cider vinegar
900 ml Vegetable stock
Salt & freshly ground black
-pepper
Sour cream or Greek yoghurt
-to garnish
Beetroot And Caraway Soup Preparation
1. Heat the oil, add the onion and saut‚ gently, then add the garlic and caraway seeds. Cook for a further 3 minutes, stirring occasionally. Add the beetroot, potato, cider vinegar and stock, cover and simmer for about 1 hour, until the beetroot is tender. 2. Season to taste, allow to cool slightly, and then pur‚ in a food processor or blender. 3.Return to the pan, reheat and garnish with a swirl of sour cream or Greek yoghurt before serving. Accompany with sweet rye bread. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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