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Borsch (beetroot soup)
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Beets6 unit(s)
- Onion1 unit(s)
- Carrot1 unit(s)
- Garlic4 unit(s)
- Salmon1 unit(s)
- Olive oil2 tablespoon
- Butter2 tablespoon
- Beef broth1500 ml
- Lemon1 unit(s)
- Salt and Black Pepper to taste
- Place a large pan over medium heat with the butter. Add the garlic, onion, carrot and celery, season with a pinch of salt and black pepper, sauté for about 10 minutes, until the vegetables are very soft.
- Add the finely chopped beets and the beef stock. Mix, increase the heat and let it cook until it boils.
- Lower the heat again, adjust the salt and pepper to taste and let it cook for another 30 minutes for the broth to absorb the flavors of the vegetables.
- Transfer the vegetables with the broth to the blender. Add the lemon juice and whisk until the soup is smooth.
- Transfer the blended soup to a bowl and refrigerate for at least 1 hour. Taste after the soup is cool to. Serve with fresh whipped cream.
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