Beet soup with carrot
A tasty recipe. The vegetarian main course contains the following ingredients: butter, boiled beetroot (in strips), potato slices (700 g), tomato puree (70 g), crème fraîche, carrot juice (750 ml), vegetable stock capsules and fresh dill (15 g coarsely cut).
Melt butter in (soup) pan and stir-fry beetroot and potato slices for 10 minutes.
Last minute mashed tomato puree.
Stir in crème fraîche and pour carrot juice into pan.
Fill the bouillon tablets on top of it and heat the soup through and through.
Soup into four deep plates and garnish with dill..
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