Beet soup from Irma and Marion Rombauer
54 40 минут 3 порции
If You live in Central Russia and the Krasnodar fragrant tomatoes, sweet peppers and other southern Goodies for You, seasonal is very expensive and quickly passing pleasure, I beg You to pay attention to the recipe with ingredients that will not hit You in the pocket and will give a very beautiful and tasty dish to Your table. Recipe from the book JOY of COOKING, my photo and retelling in Russian.
Ingredients for Beet soup from Irma and Marion Rombauer
- Butter - 1 tbsp
- Vinegar - 1 tbsp
- Black pepper
- Sour cream - 3 tbsp.
Step by step instruction of cooking Beet soup from Irma and Marion Rombauer
The recipe is incredibly simple to prepare-with the left nozzle of a food processor, grate 1/2 Cup of carrots and 2 cups of beets.
With the middle-1 Cup cabbage.
On a coarse grater grate 1 Cup of onion.
A measure of the volume is the usual Cup 250 ml.
In a two-litre saucepan with a thick bottom, over medium heat warm up 1 tbsp of butter, add grated onion, beets and carrot and stir will warm the vegetables until then, until they soften and the sugar will release bright juice. It will take about 8 minutes. No contents, only softened vegetables.
Then add to the pan 2 cups chicken, beef or vegetable broth ( I cooked with broth Turkey),
1 Cup cabbage and 1 tbsp of vinegar from red wine.
Cover and on low heat cook for 30 minutes, until the vegetables are tender.
Prepared soup seasoning with salt and pepper to taste.
This soup is served both hot and cold, with the addition of 1 tbsp of sour cream in each serving plate.
Tasty, beautiful, fragrant and full-bodied Borschik absolutely no tomato paste and potatoes. Very tasty and simple.