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Source: Pixabay: RitaE

Cold beet soup

Cold beet soup is one of my favorites for hot summer days. Its vibrant color and refreshing flavor are a treat that is as unique as it is delicious. I make this recipe often, especially when beets are at their best. I assure you that once you try it, it will become one of your favorite soups.

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Ingredients

number of servings
4
  • 500 g Beet Added to
  • 1 onion Added to
  • 2 clove garlic Added to
  • 1 liter Of water Added to
  • 250 ml Of fresh milk cream Added to
  • salt and pepper to taste Added to
  • Fresh mint leaves for decoration Added to
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Directions

60 min.
1. Step

First, wash and peel the beets. I recommend wearing gloves to avoid staining your hands red.

2. Step

Cut the beets into small pieces and put them in a large pot. Add the onion and garlic cloves previously chopped. This mixture will give a deeper and more aromatic flavor to the soup.

3. Step

Cover the vegetables with water and bring the pot to medium heat. Cook for about 45 minutes or until beets are tender when pierced with a knife.

4. Step

Once the beets are cooked, remove the pot from the heat and let it cool slightly. Then, process the soup with a hand blender until you get a smooth, homogeneous texture. Here's where I employ a trick I've learned over time: if you want an even silkier texture, you can strain the soup through a fine sieve.

5. Step

Then add the cream, salt and pepper to taste. Stir all the ingredients well before transferring the soup to the refrigerator.

6. Step

Finally, refrigerate the soup for at least 2 hours before serving. Garnish with a few fresh mint leaves at the time of serving for an extra touch of freshness.

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