I've made so many cream soups by now — Sauerkraut Soup Purée, Spinach Soup Purée, Carrot Soup Purée, Lentil Soup Purée, Pumpkin Soup Purée, Zucchini Soup Purée, Cauliflower Soup Purée, Green Pea and Mint Soup Purée, Mushroom Soup Purée. Today it's beets' turn. Since beets are naturally sweet, it's best to pair them with a tart or tart-sweet apple. For a smoother texture, we'll add potatoes, and for a little kick — onion, garlic, and ginger. The soup turned out delicious, unique, and nutritious!
Ingredients:
- 400 g cooked beets
- 200 g tart-sweet apples
- 200 g potatoes
- 150 g onion
- 50 g heavy cream or cream cheese
- 1 tbsp. natural vinegar
- spices to taste (I use dry garlic, ginger, and dill)
- salt, pepper
- For serving:
- cheese of your choice — feta, firm mozzarella, mild cheddar, etc.
How to cook beet soup purée
Pour in 800 ml of boiling water (or chicken broth, if desired) for a thick soup, or 1 liter for a thinner version. I went with the thick version. Add the apple, peeled and finely chopped. Cook until the potatoes and apple are tender.
Add the chopped beets. The beets need to be cooked ahead of time using any convenient method — boiled on the stovetop, roasted in the oven, or cooked in the microwave. I use the microwave: I place them in a roasting bag and cook for about 8–15 minutes depending on the size of the beets. Season with salt, pepper, vinegar, and spices (I use 0.5 tsp each of dry garlic and dill, plus 0.3 tsp of ginger). Cook for a few more minutes.
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