Snip 13
Master Chef
This clear soup is great to serve as a light starter or just to drink from a cup to warm your belly
1kg of beetroot without greens (2.2 lbs)
1 large or 2 medium onions
2 carrots
1 liter (4 cups) of vegetable stock (liquid ready to use or prepared stock powder or cubes)
2 liters (8 cups) of water
1 tbsp of balsamic vinegar
1 small bunch of fresh marjoram (or 2 tsps. of dry)
salt to taste
Peel and grate beetroot, carrots and onion. You could also shred in your processor if preferred. Add the water and stock and simmer for 1 to 1 and a half hours. Strain soup through a sieve, press with the back of a spoon or ladle to remove all juices from the veggies. Return to heat and reduce by 1 3rd. Add vinegar and finely chopped marjoram and season with more salt if you like. Serve hot as is or with a side of potato pierogies.
1kg of beetroot without greens (2.2 lbs)
1 large or 2 medium onions
2 carrots
1 liter (4 cups) of vegetable stock (liquid ready to use or prepared stock powder or cubes)
2 liters (8 cups) of water
1 tbsp of balsamic vinegar
1 small bunch of fresh marjoram (or 2 tsps. of dry)
salt to taste
Peel and grate beetroot, carrots and onion. You could also shred in your processor if preferred. Add the water and stock and simmer for 1 to 1 and a half hours. Strain soup through a sieve, press with the back of a spoon or ladle to remove all juices from the veggies. Return to heat and reduce by 1 3rd. Add vinegar and finely chopped marjoram and season with more salt if you like. Serve hot as is or with a side of potato pierogies.