Beetroot soup

Necessary products:

1 large head of red beets (2-3 or less)
1 potato
1 small onion
1-2 small carrot
150 ml milk
20-30 g butter

Method of preparation:

Perhaps most importantly in this otherwise very easy to prepare supichka is the preparation of red beets. There are two options - either to cook or bake it in foil. Both time consuming because the beets should be tender enough to you to stick a fork in it nadalbooooko (otherwise the soup will nibbling).

Easier is definitely to boil. Wash it well, crop protruding from it "stuff" and boil it in salted water, the water should cover the beets. If the head is larger, cut in (relatively) equal-sized pieces, it will be cooked more quickly. If you choose to suffocate in aluminum foil, then sprinkle with a little salt, wrap it well in a large sheet of foil and bake in a preheated oven at 200-220 degrees for 30-40 minutes.

Clean carrots, potatoes and onions and boil them in salted water until tender.

Cooked vegetables, together sobelenoto beet and oil Strain with a food processor, blender or a blender. Pour the mixture into the broth of vegetables, add 1/2 teaspoon of salt and stir well until a homogeneous mixture and return to the heat. Add milk and stir again. Beetroot soup is almost ready! It need only another 15 minutes to simmer!

And to make it even more delicious - a little cream and a sprig of parsley for decoration! Or a few croutons!