Soup-puree from beet and beans
74 - 1 порции
A gentle, silky cream soup with a spicy note and a wonderful accompaniment.
Ingredients for Soup-puree from beet and beans
- Beans - 100 g
- Beets - 1 piece
- Shallots - 1 piece
- Garlic - 1 tooth.
- Carrots - 1 piece
- Paprika sweet - 1/2 tsp.
- Sour cream - 1 tbsp
- Broth - 300 ml
Step by step instruction of cooking Soup-puree from beet and beans
Boil the beans. This time I took simply a lot! Pre-soaked beans for a couple of hours and cooked for 50 minutes in the slow cooker.
Finely chop the onion (you can take onions) and carrots,
cook garlic and thyme.
Heat oil in a pan for a few minutes fry in it the carrots, onion, thyme and grated garlic (use a garlic press).
Then add the boiled beans and pre-cooked and sliced kusochkami beets, pour the broth boil and cook for 10-15 minutes prior to readiness of vegetables.
Take out the grass and Porirua our soup.