Beetroot soup with buttermilk
Ingredients for 4 people:
- 1 onion
- 400 g cooked beetroot (vacuum packed)
- 150 g of potatoes
- 1 tablespoon oil
- 1/2 bunch of chives
- 5 stalks of dill
- 30 g beetroot sprouts
- 150 ml of beetroot juice (bottle)
- 1-2 tablespoons horseradish cream (glass)
- 200 ml buttermilk
- Salt and pepper
- Peel onion and chop finely. Drain the beetroot and dice. Peel, wash and chop the potatoes. Heat oil in a large pot. Beetroot, potatoes and onion sprung about 3 minutes. Pour, boil and simmer for 15-20 minutes 3/4 liter of water.
- Wash herbs. Chives Finely chop the chives and dill. Read sprouts, hot wash and drain well.
- Vegetable puree briefly, pour through a fine sieve and cross out any. Beetroot juice pour in and boil. Give horseradish and butter milk to the soup and heat while stirring (do not boil). Season with salt and pepper. Serve soup with herbs and sprouts. Serve with stick.
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