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Beetroot soup with heart croutons
A tasty recipe. The starter contains the following ingredients: poultry, butter, grated beetroot (400 g), tomato puree, mascarpone (fresh Italian cheese, container of 250 g), broth with chicken meat (340 ml), sugar and white bread.
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Ingredients
Directions
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Heat half of butter in a soup pot. Pickle beets for 5 minutes while stirring over medium heat. Last minute stir in tomato paste and half of mascarpone and fry.
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Broth (including chicken meat) and pour 750 ml of water and bring it to the boil. Season the soup with pepper and sugar. Soup on low heat with lid on pan for 15 min.
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Meanwhile, cut 2 hearts out of each slice of bread. Spread bread on both sides with butter leftover. In frying pan with non-stick coating bread hearts on both sides are crispy and golden brown. Let it evaporate on the grid and spread each heart with mascarpone residue on one side. Distribute soup over five deep plates. Place 2 heart croutons in each plate.
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Nutrition
385Calories
Sodium12% DV290mg
Fat46% DV30g
Protein18% DV9g
Carbs6% DV19g
Fiber4% DV1g
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