beetroot soup Italy Recipe


  • Dosage per 4 people
  • in a velvety sauce
  • for croutons

  • Preparation time

    Preparation: 20 min

  • cooking time

    cooking: 1 hour

  • total time

    total: 1 hour 20 minutes

beetroot soup
beetroot soup

How to make beet soup

Peel the potatoes, wash and cut into cubes.
Drain the beets well and cut them into bite-sized pieces.

Peel and thinly slice the onion and fry in a pan with oil.
5 potatoes and 6 beets.

Add the potatoes, season to taste, then add the beets.
Pour plenty of water, season with salt, pepper and thyme, cover and simmer over medium heat for about 40-50 minutes.
(Once the rice is cooked, if you feel that there is too much water, remove the lid and increase the heat.)
Finally, make a thick, smooth cream in a blender, season with salt and season with nutmeg.

Towards the end of cooking, prepare the croutons. Cut the bread into cubes and bake in a nonstick pan with oil, salt, pepper, and herbs until golden brown, stirring frequently.

Once the beetroot soup is ready, serve warm with croutons, herbs and cheese flakes.

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