Finely chop 1 onion.
Sauté in a pot over low heat with 1 tbsp butter (and a splash of water) under a lid until soft and golden.
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Flora
169 Recipes
Mild
Easy
1 hrs 10 min
Spiciness
Mild
Difficulty
Easy
Time
1 hrs 10 min
Preparation
20 min
Cooking
50 min
1
2
1
1
1
1
1 tablespoon
Flora
169 Recipes
Mild
Easy
1 hrs 10 min
Spiciness
Mild
Difficulty
Easy
Time
1 hrs 10 min
Preparation
20 min
Cooking
50 min
24 Views
4 months ago
Translated
Enjoy a vibrant and nourishing Beetroot and Ricotta Soup that blends earthy beetroot, tender vegetables, and a creamy dollop of ricotta cheese for a comforting Eastern European-inspired meal!
Mild
Easy
1 hrs 10 min
Spiciness
Mild
Difficulty
Easy
Time
1 hrs 10 min
Preparation
20 min
Cooking
50 min
1
2
1
1
1
1
1 tablespoon
Finely chop 1 onion.
Sauté in a pot over low heat with 1 tbsp butter (and a splash of water) under a lid until soft and golden.
Grate 1 carrot and 1 fresh tomato.
Peel and cube 1 medium beetroot and 2 potatoes.
(If using raw beetroot, pre-cook it first.)
Add the grated carrot, tomato, cubed beetroot, and potatoes to the pot.
Pour in 1 L water and bring to a boil.
Reduce to medium heat and simmer for 10 min.
Stir in salt, black pepper, and nutmeg to taste.
Add 1 can peas and cook for another 10 min.
Ladle the soup into bowls.
Top each serving with 1 tbsp ricotta cheese.
Enjoy your healthy, comforting meal!
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