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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My gf gave me this recipe - it's delicious!! I translated from French... hope it makes sense!! ;) The recipe asked for 1 potato but she replaces it with 3 carrots!! You can serve it cold (which she prefers) or hot (which I prefer). She also suggests to serve it with a piece of goat cheese (mmmm!). I used Baked Beets to bake my beets - so easy that way!! :) I wouldn't add sugar next time - I guess it depends how sweet the beets are!! Ingredients:
10 cooked beets, diced |
1 tablespoon butter or 1 tablespoon margarine |
1 onion |
1 celery rib |
3 carrots |
1 tablespoon sugar |
2 tablespoons red wine vinegar |
salt and pepper |
chicken bouillon or water |
Directions:
1. Cut the vegetables in small pieces.
2. Melt butter in large saucepan. Add onion, celery and carrots (or potato) and sauté a few minutes.
3. Add sugar and vinegar. Mix and cook for about 1 minute.
4. Add the diced beets.
5. Add water or chicken bouillon until the liquid reaches over the vegetables (if you want a thicker soup, don't add too much liquid - if you want a lighter soup, add more!).
6. Add salt and pepper.
7. Bring to a boil and cook for about 15 minutes.
8. Process the soup in a blender or food processor.
9. Enjoy!
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