Red beet soup
Ingredients
- 2 liters water
- turkey wing
- 1 teaspoon salt
- 1 carrot
- 1 parsnip
- piece of celery
- piece of leek
- seasonings: 4 allspice berries, bay leaf, 10 black peppercorns
- clove of garlic
- 1 onion
- 750 g beets
- 1 tablespoon balsamic vinegar
- 100 ml sour cream 18%
- 1 tablespoon flour
- 1 tablespoon chopped dill
- for those who want: half teaspoon each herbed pepper, marjoram
Preparation
- Pour water into a large pot, add turkey wing and salt and bring everything to a boil, then cook for about 40 minutes covered.
- Add peeled carrot, parsnip, celery and leek. Cook for 20 minutes. 5 minutes before the end of cooking add allspice berries, bay leaf, black pepper, garlic and onion.
- Strain the broth, then add to it peeled and grated on a grater (on large holes) beets and cook for about 15 minutes.
- Add balsamic vinegar.
- Mix flour with half a cup of water, then combine with sour cream. Pour everything into the soup and bring to a boil over low heat.
- Add dill, optionally season with herbed pepper and marjoram.
Tips
If we have canned, cooked, grated beets in a jar, then after adding the beets to the soup it is enough to bring it to a boil. You can also use roasted beets.
Red beet soup also goes well with pork broth.