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Beetroot soup with cream

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Peeeled and grated beetroot cooked in salted water with a drop of vinegar until tender, then thickened with whisked flour in cream, finally added beaten eggs, soup seasoned with vinegar and salt.

Ingredients:

2 pcs of beetroot 2 pcs of beetroot 2 pcs of beetroot 30 g smooth flour 1 l water 500 ml of cream parsley cumin vinegar tr>

salt

Post:

1. Wash the beetroot, peel it, grate it coarsely, put it in a pot, pour water, add salt, a little vinegar and boil it until tender
2. Then thicken the soup with the flour whisked in the cream, season with vinegar and simmer for a while
3. Then add the beaten eggs to the soup and let them curdle while stirring constantly
4. Finally, season the soup with vinegar and salt and serve with chopped parsley.