Beetroot soup
Instructions
Mix the beets with onion, broth, water and cabbage.
Simmer for five minutes, add salt and lemon juice.
Serve the soup pouring on each dish a tablespoon of milk.
Ingredients and dosing for 4 persons
- 150 g of boiled beetroot, cut into julienne
- 1/2 cup of beef broth
- 1/2 cup of water
- 1 teaspoon of salt
- 150 g of julienned celeriac
- 1 chopped onion
- 1 tablespoon of lemon juice (or lime juice)
- 1/2 cup of milk