Beetroot Soup with Purple Potato Chips

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Beetroot Soup with Purple Potato Chips
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Health Score:
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Beets
2 Red onions
1 tablespoon butter
2 teaspoons sugar
2 tablespoons White vinegar
700 milliliters Vegetable broth
salt
peppers (from the mill)
2 generous pinches ground cumin
4 tablespoons Sour cream
1 handful purple Potato chip
How healthy are the main ingredients?
Sour creamsugaronionsalt

Preparation steps

1.

Peel and cube the beetroot. Peel and dice the red onion. Melt the butter in a saucepan. Fry the beetroot and onions. Add the sugar and vinegar. Add the broth, then season with salt, pepper and cumin. Cook over medium heat for about 25 minutes, or until the beetroot is tender.

2.

Purée the contents of the pot in an electric blender, season with salt, pepper and some vinegar to taste. Serve in soup plates, topped off with 1 tablespoon of sour cream, and the potato chips.