Pink cream soup (can be used as a blank and stored in the freezer)
Ingredients
Features
Description
Beets clean and cut into quarters. Onion peel and chop. Heat the vegetable oil in the roasting tin with non-stick coating and fry the onion. Add beets and cover with water. Bring to a boil and simmer on low heat for 40 minutes Add the spices, salt and pepper. Beat blender and strain through a sieve. Cool, lay in bags for freezing and store in the freezer.
To serve, thaw in a saucepan over low heat. Season with salt and pepper to taste. Pour into bowls and add a little cream. Serve immediately.
Translated by site: wday.ru
