The soup combines the pleasant sweetness of the beets and tangy taste of sour cream of the dish.
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Boil the beets until tender, cool
In a saucepan heat the vegetable oil and sauté the onion and garlic
Enter the flour into the remaining saucepan mixture, saute for 1 minute, add the Bay leaf, pour half of the broth.
Bring to a boil stirring constantly
Remove Bay leaf and blend the lot with sour cream until smooth
Transfer to a separate bowl
Grind the beets in a blender, adding the remaining onion and garlic
Add the remaining broth, lemon and cumin, salt, pepper
Refrigerate both parts of the soup
Arrange on a plate with the beetroot puree and sour cream a lot, trying to portray the characters of Yin and Yang
Serve with toast