Soup puree “Borsch with baked beets”

Soup puree “Borsch with baked beets” – a detailed recipe cooking. Time: 2 час. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 450 gr beets
• 6 sprigs of fresh thyme
• 6 tbsp. l olive oil
• 1 medium onion chopped
• 2 carrots, chopped
• 2 cloves of garlic, chopped
• 6 tbsp. chicken broth heated
• 2 tbsp. l red wine vinegar
• 1 tbsp. l honey
• 1 apple, peeled
• 2 tbsp. l chopped dill
• Sour cream for serving

Recipes with similar ingredients: beets, apples, carrots, thyme, dill, sour cream, honey

Recipe preparation:

1. Preheat the oven to 200 ° C. Clean the beets and place on a large piece of aluminum foil; season with salt and pepper, add 3 sprigs of thyme and mix with 3 tbsp. l olive oil. Bake until the beets are soft, about 1 hour. When the beets are cold enough to process, chop them into large pieces.
2. In the large pot with a heavy bottom, add the remaining 3 tbsp. l olive oil and heat to medium temperature. Lay the bow carrots, garlic and the remaining 3 sprigs of thyme and fry until until the vegetables begin to soften, about 10 minutes. Add chicken broth and simmer until vegetables are soft, about 20 min Remove the thyme sprigs. Put the beets in a blender and add cooked vegetables. Mix until smooth, add more broth if the mashed potatoes are too thick. Add vinegar and honey; salt and pepper to taste. Shuffle again. Borsch can be served hot or cold.
3. To make a side dish, grate the apple on a coarse grater and mix with dill. Serve soup in bowls garnished with sour cream and apple and dill.