Thick beetroot soup with egg
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Contents
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ingredients
600 g beetroot 2 pcs potato 1/2 pcs leek marjoram cumin marigold flowers salt butter
step
We like thick (really thick) soups for dinner. I have frozen pre-cooked beets from the garden, so a warm nutritious dinner on the table in literally half an hour. If you’re going to make soup with fresh beets, you can pre-cook the beets in their skins the night before (depending on the size, two hours until tender) and then make soup the next day.
1.
Put some oil or butter in the bottom of the pot. Add the chopped leeks and potatoes, salt. Pour hot water over it.
2.
Cook until almost tender, about 20 minutes.
3.
Finally add cooked beetroot, simmer for 5minutes total.
4.
Rosmix and season with herbs, add salt to taste.
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