Beetroot cream with goat cheese
8 servings
20 minutes
Beetroot cream with goat cheese is an exquisite dish of European cuisine that combines the rich sweetness of beets with the delicate creamy texture and piquant aroma of goat cheese. Historically, beet soups are popular in Eastern Europe, but this version gains special elegance due to its creamy nature. The vegetables sautéed until soft reveal their deep flavor, while the tomato puree adds a slight tanginess. The finishing touch is cream that gives the soup a velvety texture and crunchy pine nuts that create a pleasant contrast. This soup is served hot with pieces of aromatic goat cheese that smoothly complement the overall composition. This dish is perfect for both festive dinners and cozy family lunches, filling the home with warmth and aromas of rustic cuisine.
1
Mix garlic puree and finely chopped parsley with goat cheese in a bowl.
- Garlic: 2 cloves
- Chopped parsley: 2 tablespoons
- Goat cheese: 100 g
2
Chop beetroot, carrot, and onion into small cubes and sauté in refined sunflower oil until all vegetables are soft, then add tomato puree and simmer for another minute.
- Beetroot: 400 g
- Carrot: 100 g
- Onion: 1 head
- Sunflower oil: 50 ml
- Tomato puree: 50 g
3
Pour chicken broth into the pan and cook the vegetables for five minutes, stirring with a spatula.
- Chicken broth: 1 l
4
Send the prepared beet soup to the blender, mix it with cream, and turn it into ruby cream using the mechanical power of the blender.
- Double cream 40% fat: 200 ml
5
Pour the cream back into the wok (first rinse the pan to remove vegetable residues and place it on low heat) and bring to a boil. Serve the borscht in bowls, adding a tablespoon of garlic goat cheese and pine nuts to each.
- Goat cheese: 100 g
- Garlic: 2 cloves
- Pine nuts: 50 g
