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Beetroot Cream Soup (Video Recipe)

Beetroot Cream Soup (Video Recipe)

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.

GOOD APPETITE!


Beetroot cream & # 8211 Recipe video

Beetroot cream is very tasty and full of benefits for the body, it is easily prepared from only a few ingredients and we can serve it for breakfast, as a snack between meals, or for dinner, with toast.
Like eggplant salad or beef salad, it is good to have beetroot cream at home, and when we just want to satisfy our hunger, we can put one or two slices of bread in the toaster and eat the cream immediately. of red beets.
We have something to touch, as they say, when we are hungry, and on the other hand we can enjoy the fresh taste of beetroot cream, which we will love immediately.
Beetroot is one of the most beneficial vegetables for the body, a superfood that is an excellent source of vitamin B, manganese, potassium and is a source of fiber, vitamin C, magnesium, iron, copper and phosphorus.
It is well known that red blood cells protect the liver and help improve blood circulation due to natural nitrates that increase the number of molecules in the blood vessels and help open the vessels, allowing oxygen to circulate in a larger, more efficient amount.
1-2 glasses of beet juice consumed each day seems to have a significant effect on improving blood pressure.
According to Dr. Oz, most doctors were genuinely surprised at how little consumption of this juice was needed to see real improvement.
In addition, beets are not an expensive food and can be obtained from any supermarket and easily prepared at home.
Beetroot, like all dark red fruits and vegetables, contains negative calories, which is recommended in all diets.
It contains many antioxidants that help eliminate the harmful effects of free radicals and eliminate the risk of cancer.
It helps to cure gallbladder diseases, lower cholesterol and cure gout.
It also contains iodine, known for its beneficial effects on the thyroid gland, and
The high potassium content in beets helps to strengthen the heart muscle.
Beetroot juice is also known for its blood pressure lowering effect and therefore prevents heart attacks and cardiovascular disease.
So, how many reasons do we have to introduce beetroot in the daily diet and benefit from all these advantages, and one of the ways is to prepare beetroot cream, which is very beautifully colored and very tasty.

& # 8211 2 large red beets
& # 8211 200 ml plain yogurt
& # 8211 1 tablespoon cumin
& # 8211 1/2 lemon

PREPARATION You can see in the video recipe below.
Enjoy !


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.


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, fill it 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.

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Beetroot cream soup

Onions and diced potatoes are lightly fried in a little oil. Powder with flour and gradually add about 1-1.5 liters of water. Add the beets, basil and tarragon and let it boil until soft.

When they have boiled, either pass them with the hot hand robot being, or let them cool and pass them in the blender.

Beetroot cream soup is served plain or with croutons.

Personally, I liked it much colder than hot. So it works like a refreshing soup!

Discover other Ama in the Kitchen recipes:

3-4 potatoes
1 onion
a little bit of oil
4 tablespoons flour
basil, tarragon
approx. 500 gr beetroot


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 sautéed 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.


One recipe a day: Beet soup with cheese

Beet soup not only has a fabulous color, but is also terribly tasty. In addition, it is an excellent seasonal soup that you must try.

To make beet soup with cheese you need 3-4 small beets (about an apple, meaning about 500-600 grams), a box of 500 grams of tomatoes in your own juice, a clove of garlic, a medium onion , two tablespoons of sunflower oil, 500 milliliters of meat soup (or water and a soup concentrate), salt and freshly ground black pepper and about 150 grams of feta cheese.

Beet soup is made very quickly. Put the well-washed beets, peeled, in the oven, over high heat for 30 minutes. During this time, put the oil in a pot, add the chopped onion and chopped garlic and cook well, for a few minutes, over high heat. Add the tomatoes in your own juice and mix well. Tomatoes should be chopped or crushed with the back of the spoon, directly into the pot.

Keep everything on the fire, on low heat, for about 10-15 minutes. Set it aside.

Remove the beets from the oven, cut them in half and remove the core, cut it into pieces and place it over the tomatoes in the pot. Add the meat broth and put everything on the fire for 20 minutes. Turn the soup into cream with a blender. Add salt and pepper.

According to your taste, you can add to the soup either a little milk, or a spoon, two of sour cream, or a small jar of yogurt. The soup is delicious without these additives. Serve hot soup with pieces of feta cheese sprinkled on top and slices of toast, possibly greased with garlic.


Beetroot cream soup

Beetroot cream soup it is a soup full of vitamins with a special flavor and aroma !!

I don't really have food with Beet but I like it a lot salad with beets and pears or beetroot and horseradish salad along with a steak of lamb, in particular, but just as much I like to eat it simply baked in the oven.

ingredients

500 g beets
a red bell pepper
2 carrots
an onion
2 suitable potatoes
50 g butter
salt
juice of 1/2 lemon
a clove of garlic
a sprig of thyme
sour cream for serving


Method of preparation
All vegetables except potatoes are cleaned and cut into small cubes.
Put them in a pot, add the garlic clove, thyme sprig, sprinkle with lemon juice to keep the beets deep red, cover with cold water and boil until the vegetables are well penetrated.
Wash the potatoes, dry them with a paper towel, prick them with a fork and put them in the oven.
When the vegetables have softened, drain some of the juice and keep it, put them in a blender together with the butter and baked potatoes.
We match the taste with salt, and mix well. We can make the consistency of the soup as we wish, adding from the juice stopped especially for this.
It can be served as such or you can add a tablespoon of thick cream.


Beetroot, cauliflower and broccoli cream soup

We clean the beets, slice them and boil them together with the bunches of cauliflower and broccoli in salted water.

Add a bay leaf and simmer until the vegetables are soft.

When they are ready we strain them,

and we put the juice in which they boiled in a clean pan and put it back on the fire.

Mix the vegetables in a blender, in a few sockets, adding a few tablespoons of the vegetable broth.

Then combine the juice with the vegetable puree and simmer until it boils, add salt.

Add the red pepper and lemon juice.

For the croutons, cut the white bread into cubes, sprinkle it with olive oil, season with a pinch of salt and bake it lightly in the oven at the grill function.


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 quantity, keep doses of 1 l in the freezer. It will be easy to use then, when you have it ready.

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 grated 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, finely chop the 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.