Beetroot Soup

Beetroot Soup


Beetroot — 600 gr
Potatoes — 300g
Chicken broth — 500g
Olive oil — 100g
Carrots — 3 pieces
Red onions — 1 pc
Dill — beam
Salt and pepper — to taste


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First, cut the beets into strips. Then a young carrot semirings. Onions and dill finely chopped. In a wide pan or frying pan, heat the olive oil and fry the onion until transparent. Add the potatoes and beets. Fry for about 5 minutes. Following send carrots and cook for 1-2 minutes more. Squeeze garlic.

Fry vegetables 1 more minute, then add the chicken broth. Boil the soup over medium heat until such time as beets and potatoes are tender. Add 2/3 of cooked dill, stir and let stand about 20 minutes. Garnish with the remaining third of fennel, a teaspoon of fat sour cream and serve with fresh bread.

Bon Appetit!
2016 American Gold Eagle (1 oz) $50 Brilliant Uncirculated U.S. MintBeetroot Soup

Beetroot Soup
Beetroot Soup

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