This creamy beetroot soup with prunes will delight you with its delicate taste and rich beautiful color.
Ingredients (for 1.75 liters of water):
- Beetroots – 5-6 pieces
- Potatoes – 2 pieces
- Onion – 1/2 piece
- Prunes – a handful
- Butter – 20g
- Balsamic vinegar – 3 tbsp
- Cloves – 2 pieces
- Granulated garlic – 0.5 tsp
- Lemon zest – 0.5 tsp
- Ground black pepper
- Salt
- Smoked cottage cheese (or cream) – for serving (optional)
Cooking process
1. Wash the beetroot, dry it, wrap it in foil, and bake it in the oven at 200°C. Baking time is about an hour and a half, depending on the size of the beetroot.
2. Melt the butter in a saucepan. Add the diced onion and sauté for 3-5 minutes.
3. Peel the potatoes and cut them into small cubes. Add them to the onion and fry for another 3 minutes.
4. Pour 1.75 liters of water into the saucepan with the onion and potatoes. Bring to a boil and cook for 5 minutes. Then add the prunes and cloves. Cook for another 15 minutes.
5. Peel the baked beetroot, cut it into cubes, and add it to the saucepan. Immediately add the balsamic vinegar, lemon zest, and granulated garlic. Season with salt and pepper to taste.
6. Use a blender to blend the soup into a smooth puree.To the finished creamy beetroot soup add smoked cottage cheese or cream if desired.
Enjoy your meal!
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