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Beetroot cream soup
A deep-purple, earthy-sweet beetroot cream soup with a spoon of sour cream.
45 min4 servings
Ingredients
- 0.5 kg beetroot
- 1 onion
- 1 potato
- 200 ml sour cream
- salt, pepper, oil
Method
- 1
Sauté the onion in oil, add the diced beetroot and potato.
- 2
Cover with water and cook until soft (about 25 minutes).
- 3
Blend until silky.
- 4
Season and serve with a swirl of sour cream.
Ingredients from our shop
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Yellow potato (1 kg)
HUF 690
Red onion (0.5 kg)
HUF 490
Beetroot (0.5 kg)
HUF 790
Tip
Tip: a drop of lemon or apple cider vinegar lifts the beetroot's flavour.