BORSCHT (Beetroot Soup)
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Peel and cut the beets into large pieces, make bundles with aluminum foil drizzled with olive oil. Bake for 1 hour or until tender (oven at 180°C)
Chop the onion in brunoise
coarsely grated carrots
Discard the celery leaves and chop the stalk.
Sauté the onion, carrot and celery with 1 tablespoon of butter for approximately 7 minutes over low heat, until soft.
With the beetroot already roasted, mash it, mix it with the sauté with 1 spoon of sugar and the meat broth (homemade or industrial "at your discretion")
Let it cook for another 30 minutes on high heat.
Blend in a blender with 1 squeezed lemon (optional) until smooth, if necessary add a little more broth.
Decorate to taste. Dill/Lemon Slices
In the photo it is decorated with Mascarpone.
' Chef Edu Alonso | Mercure Hotel
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