For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot and add 1.5 l water. Cover and simmer for approx. 10 minutes. Add the remaining vegetables and the bay leaf. When the vegetables are cooked remove the bay leaf then blend it until smooth. Add salt and pepper to taste. Garnish the plate with grated horseradish and a little bit olive oil and eventually finely chopped parsley. Pentru 6 portii: 1/2 kg sfecla (4 bucati potrivite), taiata bucatele 1 ceapa, taiata
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24 January, 2015
Creamy beetroot soupSupa crema de sfeclaRode bietensoepZuppa cremosa di rape rosse
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