Prepare an original and vibrant cream soup from beetroot, potatoes, and apple. Pre-baking the beetroot intensifies its flavor, making the soup rich and full-bodied. The apple adds a light tartness.
Prepare all ingredients. Preheat the oven to 200°C (390°F).
Wash and dry the beetroot. Wrap it in foil and bake at 200°C (390°F) for 45-50 minutes. Then let it cool slightly.
Peel and wash the onion, then cut it into cubes.
Cut the peeled potatoes into small cubes.
Wash and dry the apple. Remove the core and cut it into small cubes, similar in size to the potatoes.
In a thick-bottomed pot, heat the vegetable oil and sauté the onion for 3 minutes.
Add the potatoes and apples to the onion.
Pour 700 ml of water into the pot and bring to a boil. Simmer the soup over low heat for 15 minutes.
After the specified time, peel the baked beetroot and cut it into arbitrary pieces.
Add the beetroot to the soup and cook for another 5 minutes.
Carefully drain some of the broth from the pot into a separate bowl. Puree the soup with an immersion blender until smooth. Add salt and black ground pepper to taste. If necessary, adjust the soup's consistency by adding the previously drained broth.
The beetroot and apple cream soup is ready. Ladle the soup into portions and serve with sour cream. Enjoy your meal!
1 час 40 мин (ваши 45 мин )
6 servings
