Beet soup
Instructions
In a saucepan melt 30 g of butter, add two tablespoons of flour and let Cook, stirring.
Soften the mixture with spoon vinegar, add a quart and a half of warm water; Add salt, add the onion, carrot and beets cut into pieces.
Simmer for about an hour.
Then puree the mixture, pour it in a bowl, mix the past the yoghurt; Sprinkle with chopped parsley and serve with croutons.
Ingredients and dosing for 4 persons
- 300 g of beets
- 1 onion
- 2 carrots
- 1 jar of yoghurt
- 2 tablespoons of white flour
- Parsley
- 1 tablespoon of wine vinegar
- 30 g of butter
- Salt
- Croutons