Cream soup of beetroot? Surprise, surprise! It is possible :D

This visit to Poland was very diverse both in the business sphere and in the free time. During that time I ate in many restaurants and was surprised that every ones suggested cream soup of beetroot. The same situation with the cream soup of pumpkin took place when I visited Poland in the middle of autumn. The conclusion is that the seasons vegetables are the base of the menu including the restaurants of haute cuisine.

Talking about beetroot cream soup let me note that I have tasted it twice, the recipes were varied, one of them was sweeter, with pieces of fresh apple and sunflower seeds, the second – spicier. However, in my understanding the base list of vegetables is simple, brief and the same for both recipes.

So I decided to make this soup in my home and you will be able to repeat this recipe without any difficulties if you would like.

I think it's time to begin.

First of all boil the potatoes, carrots and beetroots. I boil them simultaneously about 20 minutes and after that I cool down them in cold water. This approach helps to complete cooking of the vegetables and do not boil beetroot long time.

As a result you will obtain something like that:

The vegetables should be peeled ..

and cut

Then all vegetables should be blended so you really need to have blender. I blended vegetables by portions adding boiled hot water to facilitate the work of the blender and creation more liquid texture of the soup.

During blending I added curry and salt one teaspoon of each.

Finally I have boiled the soup about 5 minutes and voila … beetroot cream soup is ready.

It was served with pieces of apple and dill.

To the end let me note that the taste of the soup strongly depends from the quality of vegetables. If they are like plastic please don’t start. In other case I believe that you will quickly cook very tasty and healthy dish!

Bon appetite!