I spent the day at home resting and trying to stay away from stress. In general, it was the same, I received a lot of pleasant news about it. Afterwards, my wife and I made a short holiday plan for our upcoming wedding anniversary and birthday. We even bought our tickets :)
Although my stomach grumbles from time to time, it's getting better. I hope that making meals and soups from vegetables that make me happy will help me recover in a short time.
Beetroot has a completely different place for me. I like pickled separately, baked or salad separately.
Anyway, better save my beet compliments for my baked red beet recipe that I'll be posting soon…
Like the vegetable soups I prepared before, borscht does not contain any flour, instead I used potatoes as a thickener.
A delicious recipe that will warm you and your heart this winter.
Love…
Ingredients for Red Beet Soup Recipe
2 medium red beetroot
1 medium potatoes
1 large carrot
1 medium onion
half a teaspoon of olive oil
1,5 liters of water
salt
How to Make Red Beet Soup Recipe?
1- Peel the beets, carrots, onions and potatoes and cut them into desired sizes.
2- Heat the olive oil in a medium saucepan. Add all the chopped ingredients to the heated oil and fry for 2-3 minutes.
3- When the smell of the vegetables rises and the beets start to dye the other vegetables, add 1,5 liters of water.
4- Close the lid of the pot and cook the vegetables on medium heat. When the beets and carrots are tender, add the salt from the soup and take it off the heat and pass it through the blender.
5- When you get a smooth consistency, take it back to the stove and boil it on low heat for 10 more minutes. Serve hot.