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Beetroot Soup with Carrots and Wheat

Beetroot Soup Recipe

Beetroot Soup

250 g diced beets
2 large carrots, peeled and diced
1 cup milk
2 cups beef broth,
Medium onion, finely chopped
2 tablespoons butter
2 tablespoons wheat
salt and black pepper
4 boiled eggs

How to prepare beetroot soup – Turkish way

  • Over a medium heat, melt the butter, then add the onions, and stir for 5 minutes until it is tender.
  • Add the wheat, beets, carrots, broth, salt and black pepper, and leave the mixture until it boils.
  • Cover the saucepan and leave the soup on a very low heat for 30 minutes.
  • Cool the soup , then put it in the blender until the mixture becomes smooth.
  • Return the soup to the heat, then add the milk, and stir constantly until the soup boils.
  • Put the soup in the serving dishes, and serve with boiled eggs.

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