Ingredients

Features

Description

This is not a cream soup thickened potatoes as a thickener «works» beet.

1. Gently rinse the beets under cold water. Do not scrape it and just wipe your fingers to remove the remains of the earth. Do not peel nadorvite that during cooking beets did not start to let the juice. Put it in a pot, cover with water and bring to a boil. Then reduce the heat and simmer, covered for 20 minutes to 2 hours depending on the size and age of beet. Beetroot ready when the peel coming off easily if rubbed it. When beets to cool down enough to take her hands, rub the peel, and it is easy to get away.

2. Melt the butter in a saucepan with a thick bottom. When it zapenitsya, add the onion. Season, cover with a «cap» made of parchment, dropping it on the onions. Cover and cook the onion over low heat for 10 minutes. Meanwhile boil broth.

3. Add beet broth. Season, then mash. Heat, add a little broth or milk, if you like.

Serve with sour cream and onion.

Translated by site: wday.ru