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BORSCHT (Beetroot Soup)
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Cheff Edu
@cheffedualonso- Ingredients
- Recipe
- Beetroot6 unit(s)
- Onion1 unit(s)
- Carrot1 unit(s)
- Salmon1 unit(s)
- Olive oil2 tablespoon
- Sugar2 teaspoon
- Beef broth1 l
- Butter1 teaspoon
- Peel and cut the beets into large pieces, make bundles with aluminum foil drizzled with olive oil. Bake for 1 hour or until tender (oven at 180°C)
- Chop the onion in brunoise coarsely grated carrots Discard the celery leaves and chop the stalk.
- Sauté the onion, carrot and celery with 1 tablespoon of butter for approximately 7 minutes over low heat, until soft.
- With the beetroot already roasted, mash it, mix it with the sauté with 1 spoon of sugar and the meat broth (homemade or industrial "at your discretion") Let it cook for another 30 minutes on high heat.
- Blend in a blender with 1 squeezed lemon (optional) until smooth, if necessary add a little more broth. Decorate to taste. Dill/Lemon Slices In the photo it is decorated with Mascarpone.
- Photograph ' Chef Edu Alonso | Mercure Hotel
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