Beetroot cream soup with garlic
6 servings
50 minutes
Beetroot cream soup with garlic is a bright and aromatic dish of European cuisine, distinguished by its delicate texture and rich flavor. Beetroot gives the soup a deep ruby color and a sweet taste that harmoniously complements the spicy garlic. The history of this soup is linked to traditional vegetable purees popular in European countries where simplicity and naturalness of ingredients are valued. It is easy to prepare: vegetables are boiled until soft, then turned into a delicate puree mixed with thickened milk, and the final touch is butter and garlic that add richness to the flavor. It is served with sour cream which makes the dish even softer and richer. This cream soup is perfect for both a light lunch and a festive table, surprising with its exquisite yet homely taste.
1
Boil the vegetables until soft. Blend them into a puree.
- Beetroot: 3 pieces
- Carrot: 3 pieces
- Potato: 4 pieces
2
Boil milk with sugar, mix in flour, and cook until thickened.
- Milk: 1.5 l
- Sugar: 3 tablespoons
- Wheat flour: 30 g
3
Add vegetable puree and salt. Bring to a boil. Remove from heat.
- Salt: to taste
4
After 10 minutes, add butter and crushed garlic, mix thoroughly. Let it sit for 10-20 minutes, then mix again.
- Butter: 50 g
- Garlic: 3 cloves
5
Serve with sour cream.
