Beet cream soup

Beet cream soup

Ingredients
Beets 200, leek 20, 10 flour, butter 15, sour cream or cream 25, 5 vinegar, croutons 18.

Raw beets peel, grate and saute with some broth and oil until soft (to the color of the beets survived, you can add vinegar). Onion finely chop and spasserovat on oil. Put into the broth stewed beet, browned leeks, bring to a boil, add white sauce and cook at low boil.

After 15-20 minutes, wipe a lot and again bring to a boil, add the broth so that the consistency of the mass corresponded to a puree, and season with sour cream or cream. 

You can serve croutons separately.

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