Beetroot Puree Soup With Feta Cheese - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

If you puree the beetroot soup, you get a very tasty, tender puree soup. And feta cheese and green onions will add additional taste and beauty to it.

Ingredients

Bouillon:

Veal on the bone - 600 g

Water - 2 l

Seasoning - to taste

Vegetables to taste

Puree soup:

Broth - 200 ml

Beets - 2 pcs.

Celery (stems) - 2 pcs.

Bulb onions - 1 pc.

Garlic - 1 clove

Vegetable oil - 2 tbsp.

Sugar - 1 tsp

Lemon juice - 1 tablespoon

Cream (10% fat) - 200 ml

Green onions - to taste

Bryndza - 100 g

Salt to taste

Black pepper (ground) - to taste

• 130 kcal
• 1 hour
• 2 hours
• 3 hours

Photo of the finished dish

Step by step recipe with photo

Many people love puree soups, especially those who adhere to a healthy diet appreciate them, because mashed or whipped with a blender soups are easier for the body to absorb. There are a great many recipes for mashed soups and for every taste: cold and hot, meat and fish, vegetarian and dietary, with and without cereals, for special or medical nutrition … You can't count them all!

Our family is very fond of beetroot and borscht, but, perhaps, beetroot is a clear favorite.

To diversify the menu, I suggest making beetroot puree soup with feta cheese in meat broth.

But first you need to cook the broth - the flavor base of the future beetroot. Of course, every housewife has her own proven recipe for a rich broth, so during cooking you can put your favorite spices, vegetables and root vegetables. The broth turns out to be much more than is needed when making a puree soup, but I am sure that it will not be lost and will be used for other dishes.

When the broth cooking has come to the final stage, we will prepare the rest of the ingredients.

Peel and cut the beets into small cubes, peel and finely chop the onion and garlic, chop the celery stalks not coarsely. For a puree soup, it is not necessary to cut it very finely or in equal pieces, because in the end we will turn everything into puree.

In a saucepan over medium heat, heat the vegetable oil and fry the onions until the desired browning, stirring occasionally. Then add the garlic and fry it with the onion for no more than a minute.

Let's add celery …

… and beets. We will cook for another 2-3 minutes, stirring occasionally.

Next, add lemon juice, sugar and hot strained broth. Bring to a boil, cover the saucepan with a lid (not tightly) and cook over low heat for 20-30 minutes or until vegetables are soft.

Remove the saucepan with the soup from the heat and let it cool slightly, then grind the mixture with an immersion blender until it becomes a thin puree. VERY CAREFULLY not to burn yourself with splashes!

Heat the cream separately - we need it hot. Pour the cream into the puree soup, season with salt and pepper to taste and return the pan to the fire. Bring the soup to a boil and immediately remove from heat.

Beetroot puree soup is ready. Let's prepare the topping: cut the cheese into small cubes, chop the green onion feathers coarsely and slightly obliquely.

Serve the soup in deep bowls, bowls or tureens, top with cheese and green onions. Serve hot beetroot soup with feta cheese.

Enjoy your meal!

Important additions to the recipe

Beetroot puree soup can be cooked in chicken or vegetable broth and even in water.

• For a more satisfying version of the soup, you can add potatoes - 1-2 pieces.