Beetroot Soup
1.
Ingredients, servings for three persons • 1 beetroot, that was not really cut by me, shredded • 1 carrot, medium size, shredded • 1 red onion, preferably purple-red, sweeter and more fragrant, cut Coarse wire• 1 stalk of parsley, take the tenderer stem inside, the color will be yellower, cut into thin strips• 1tbs Olive Oil• Half a can of diced tomatoes, the first choice made in Italy• 1 clove of garlic which is not very fat Puree (do not press it out first, press it directly into the pot)• 3cups stock, preferably vegetable stock• 1 bay leaf• 2 cloves (4 if crushed)• juice of half a lemon, squeezed• salt and black Pepper•Sour cream, plain yogurt is good if you can’t buy it
2.
Heat olive oil in a pot, add beetroot, onion, carrot and parsley, stir fry over medium and low heat, don't worry, at this time, the heat will taste good.
3.
It turns red when you stir fry (the original word for hype comes from here...), the vegetables gradually become tender and the volume begins to shrink. Stir in tomato and garlic paste after about 5-8 minutes.
4.
After 2-3 minutes, the garlic is fragrant and not flushed, then pour into the stock, boil, put in the fragrant leaves and cloves (it is best to wrap with gauze so that you can take it out), and simmer for 1-1.5h.
5.
Stew until it is fragrant and rich and the vegetables are tender but still shaped. Season with salt, pepper and lemon juice. Serve it on a serving plate. If you like, take a spoon of sour cream before drinking. This pot of soup is still not enough after three meals. Soup version, enjoy!
