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Soup - beetroot cream

Soup - beetroot cream


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Another recipe that made Costel's eye, in a specialized magazine: P

  • 2 suitable red beets
  • 2 onions
  • 2 carrots
  • 2 potatoes
  • half a celery
  • a small lemon
  • tarragon (a teaspoonful)
  • parsley
  • flavored croutons

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Soup - beetroot cream:

Peel the vegetables, cut them into cubes and boil them in approx. 2.5 liters of salt water. Drain the cooked vegetables and pass them in a blender.

The puree thus obtained is thinned with the juice in which the vegetables were boiled, until we obtain the desired consistency.

We put it on the fire and bring a few more boils. At the end we add the juice of a small lemon, greens and 2-3 cloves of garlic, grind and rub with a little oil.

We serve hot soup, along with flavored croutons.


Tips sites

1

The soup acquires a special taste if you add crushed garlic and rubbed with a little oil at the end.


RED BEET CREAM SOUP

Beetroot cream soup is a cream soup full of vitamins, a healthy and tasty recipe that you must try. It is one of the most delicious soup recipes, perfect at the beginning of autumn. Beautifully colored, with a delicious taste, with a fine and velvety texture, my beetroot cream soup recipe has a little secret. Hrean ras! I also put it in the soup to boil, but also when I ate the soup. God how good it is! I can't get enough of a small bowl!

To make red beet cream soup you do not need complicated techniques, but you must follow the list of ingredients proposed by me. If I have included vegetable soup or chicken soup in the list, you will not use water. The taste will not be the same, then you will say that the soup is not good. It can be a fasting / vegan soup using the liquid base a soup obtained in advance by cooking some basic vegetables: carrots, celery, parsley, onion, peppercorns, 2-3 cloves of garlic, bay leaf and optional parsnip, leek , ardei kapia. Boil them until you get a concentrated juice, strain it and let it cool before putting it in the fridge or freezer. If you make a large amount, keep 1 l doses in the freezer. It will be easy to use then, when you have it ready portioned.

Beetroot cream soup I made with vegetable soup kept in the freezer. I used potatoes, carrots, onions next to beets. With minimal effort you will get one of the most delicious beetroot cream soups.

Beetroot has a lot of health benefits. It does not mean that if we eat a soup we will be immediately healthier, but we can keep in mind that it is a good source of vitamins, prevents cancer, reduces the risk of cardiovascular disease, prevents the formation of varicose veins, fights anemia and various gastrointestinal problems.

My husband is a consumer of beets only in the form of a winter salad with horseradish. My mother-in-law has never cooked beets otherwise, so I understand her reluctance.

Instead, my family eats simple beets, boiled or baked, salad or appetizers. If you haven't tried yet my beetroot salad with mayonnaise and garlic, you have to give it a try. It is very good!!

To turn the beetroot cream soup recipe into a vegan recipe or fasting recipe you need to replace sour cream with organic rice or soy cream. Find it in large supermarkets or online.

The soup remains red because it does not contain sour cream in the composition. I only put it at the end, as a decoration, and it is enough.

Here is the list of ingredients and how to prepare beetroot cream soup.

INGREDIENT:
(for 4 medium servings)

4 medium beets (500 g)
1 medium potato
1 carrot maricel
1 large onion
800-900 ml vegetable soup / chicken soup
1 tablespoon homemade ketchup / thick tomato juice
1/2 teaspoon freshly grated horseradish
salt
pepper
1 bay leaf
2 tablespoons oil

To be served:
hrean ras
green parsley
organic cream or rice cream & # 8211 optional

This recipe, like all cream soups, is made very quickly. Peel the red beets, carrots and potatoes and chop them into cubes, not very large.

Then sauté the finely chopped onion, together with the rest of the vegetables, chopped into cubes, for a few minutes (about 3), stirring constantly.

Add water / chicken soup, ketchup or broth, a little pepper, salt and a bay leaf. When the vegetables are cooked, add the grated horseradish and cook for another 1-2 minutes.

Remove from the heat, remove the bay leaf and pass the vegetables with half of the liquid in which they boiled. Then gradually add liquid, depending on the consistency we want in the end.

Serve simple soup, with a little horseradish, freshly grated, freshly chopped green parsley, or sour cream.


Beetroot cream soup (from 1 year)

In this cream of beetroot soup we have a beautiful combination of colors, but also an interesting, subtle combination of tastes: sweet (beets), hot (horseradish) and sour (apple).

In this beetroot cream soup we have a beautiful combination of colors. But also an interesting, subtle combination of tastes: sweet (beet), hot (horseradish) and sour (apple).

Ingredients

  • 5 beets, medium size
  • 3 tomatoes
  • 1 onion
  • 1 clove garlic
  • 2 tablespoons horseradish, grated (optional, for children older than 4 years)
  • 2 tablespoons apple cider vinegar (or lemon) - optional
  • 600 ml basic soup soup, (as here - https://diversificare.ro/retete/peste-3-ani/2011/10/supa-crema-de-conopida-in-2-variante-peste-3-ani /)
  • a few celery leaves, or parsley
  • Ingredients for avocado cream: 1 avocado
  • 1/2 cup yogurt
  • 1 apple, sour green (Granny Smith)

Steps needed to prepare

  1. Boil the beets or bake them in the oven (preferably). You can do this while another machine is baking in the oven to save energy. They can be stored in the refrigerator, in the shell, for a few days.
  2. Saute onions and garlic for 1-2 minutes (or sauté them for a few minutes in water).
  3. Add the horseradish, beets (4 of them) and quartered tomatoes.
  4. Mix and then pour the vinegar (lemon juice & acircie) and the basic soup.
  5. Let everything boil for 10-15 minutes. & Icircn this time we make avocado cream.
  6. Avocado cream: Grind the avocado with a fork and mix to form a paste.
  7. We incorporate the yogurt and the apple cut into small cubes. Add a little salt, pepper and mix.
  8. After 10-15 minutes of cooking, turn off the heat.
  9. We mix everything, directly in the pot, with a vertical mixer. This is the fastest option. If you don't have one, a regular blender or mixer will do the job as well.
  10. The result will be a cream & icircn soup to which we add salt, pepper and the remaining diced beets.

Serve with a few finely chopped celery or parsley leaves and avocado cream.


A recipe reproduced from a picture. Try the red beet cream soup from MasterChef that received the praise of the chefs

Irina Bucsa managed to impress the three jurors, even if they fooled her that what she did is not good. They let her return to her family, after which they appeared, handed her her apron and praised her.

& ldquoColors, taste, a recipe reproduced after a picture. That means MasterChef & rdquo, said Chef Sorin Bontea about her plate.

You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.

Try the recipe yourself:

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Bucsa Irina recipe: Beetroot cream soup with green apple collar, duck breast skewer and leaf-shaped bread

Professional programmer, Irina saw the recipe in a picture and tried to reproduce it. & ldquoColors, taste, a recipe reproduced after a picture. That means MasterChef & rdquo, said Chef Sorin Bontea about her plate.

Ingredient:

  • a big carrot
  • 2 onions
  • 400 g raw red beets (preferably smaller beets)
  • 400 g white potatoes
  • 100 g butter
  • 2 tangerines
  • 500 g sweet cream for cooking (not vegetables)
  • 2 green apples, Granny Smith variety
  • a lemon
  • 200 g inside duck breast fillets
  • 20 g fresh ginger
  • 300 g white flour
  • 250 ml of sweet milk 3.5% fat
  • one sachet 7 g dry yeast
  • an egg
  • 4 tablespoons olive oil
  • a tablespoon of sunflower oil
  • a spoonful of sugar
  • salt
  • pepper
  • a tablespoon of cumin
  • a teaspoon of cumin
  • a star anise star
  • a teaspoon of fresh thyme
  • a teaspoon of mustard seeds
  • a few strands of chives
  • the water

Method of preparation:
Peel the beets, cut them into small cubes and boil them with water, salt and the juice of the 2 tangerines. Knead a dough of flour, yeast, salt, sugar, warm milk and 3 tablespoons of olive oil. Let it rest for 10 minutes. Clean the duck breast from any skin, cut into long strips. Crush the mustard seeds, cumin seeds, part of the star anise in a mortar. Peel and grate the ginger, add the basil and a tablespoon of olive oil over the ground spices.

After obtaining a homogeneous paste, mix lightly with the duck breast and set aside. Peel the onion and carrot, cut and cook over low heat in a tablespoon of butter and a tablespoon of oil. Meanwhile, clean and cut the potatoes. It is formed from the bread dough a kind of flattened buns that grow in the shape of a leaf. Put them on baking paper, cover and leave to rise. After the onion and carrot have softened, put them to boil over the beets. Add the potatoes. Preheat the oven to 240 degrees, with a large empty tray in it. Grease the dough leaves with beaten egg and sprinkle with cumin. Remove the hot tray from the oven and pull out the baking paper with the "leaves" on it.

Put it immediately in the oven and set the temperature to 200 degrees. Bake for 15 minutes without ventilation and 2-3 minutes with ventilation, for browning. When the vegetables have boiled, remove some of the juice in a cup. Pass the vegetables with a hand blender, adding salt to taste and about 300 ml of sweet cream. If necessary, top up with the juice from the cup.

The pieces of duck breast are put on the skewer. Peel a squash, grate it and slice it. Add 200 ml of sour cream and a teaspoon of lemon juice. With the hand blender you pass and you get a kind of foam. If necessary, add lemon juice.

Heat a pan, put butter and at the same time add the skewers. We leave them for a maximum of 2 minutes on each side. Mount the preparation: beet soup, about an inch of apple mousse, duck skewer, 2 strands of chives and bread next to the glass.

You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


RetetaVideo.ro: Beetroot cream soup

RetetaVideo.ro sent us this cool summer recipe: Beetroot cream soup.

INGREDIENTS
2 cleaned and washed beets (about 500 g.)
a cleaned and washed carrot
3 small potatoes cleaned and washed
a cleaned and washed onion
a bunch of washed parsley
a tablespoon of freshly grated horseradish
a bay leaf
2 tablespoons oil
salt
freshly ground pepper
hot water

METHOD OF PREPARATION
Finely chop the onion. Cut the potatoes, carrots and beets into cubes. Finely chop the parsley.
We prepare the stove and a pot in which we put the oil. Add onion, mix and cook for 2 minutes. Put the carrots, potatoes and diced beets. Stir continuously and cook for 3-4 minutes.
Pour enough hot water to cover all the vegetables.
We put the bay leaf. Season with salt and ground pepper.
Stir and let the vegetables boil for 25-30 minutes.
Remove the bay leaf from the soup when the vegetables are cooked.
Put a teaspoon of grated horseradish, mix and cook for another 2 minutes. Turn off the stove and let the vegetable soup cool a little.
We pass the vegetables together with the juice in which they boiled with a blender. We can put only half the amount of soup and add more along the way, until we get the desired consistency. We pass until we obtain a fine and homogeneous cream soup.
Taste and season with salt and ground pepper, if needed. Sprinkle chopped parsley on top.
Serve the cream soup with croutons, and on top with a little freshly grated horseradish, green parsley and sour cream.


Beetroot cream soup

I chopped the chicken into small pieces and boiled it in a pan with water and salt (enough water to cover the meat) over medium heat for 15-20 minutes.

In a pan, with a little hot oil, I hardened the chopped onion and diced beets and potatoes. I cooked the vegetables for 5 minutes, then I added the meat and the soup from the pan. Cook the vegetables and meat under the lid for 30 minutes over medium heat or until cooked through.

When the vegetables and meat are cooked, put them in a food processor,

add 2 tablespoons of sour cream and beat a few times, until homogenized and a creamy mass is obtained.


  • -1 kg red onion
  • -salt and pepper
  • -4 cloves of garlic
  • -200 ml sour cream
  • -a potato
  • -a glass turns white
  • -25 gr butter
  • -2-3 tablespoons oil

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