Beet-tomato soup with cumin.

Beet-tomato soup with cumin.

Soup of roasted beets, tomatoes and tomato paste. It tastes like a light soup. Cumin soup Middle East adds up.
Submitted to the soup:
-brusketta with cod liver
-brusketta with roasted peppers and anchovy

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4-6 servings:
500g medium beet tubers
2-3 tablespoons olive oil
4 medium onions shallots, finely chopped
3 medium tomatoes, cut arbitrarily
salt and pepper to taste
1 tsp ground cumin + extra supply
1 liter vegetable or chicken broth
1 tbsp tomato paste

To apply:
sour cream, yogurt or creme fraiche
chopped parsley

Cooking method: 
Boil the beets in foil and bake until done. Cool, peel and coarsely chop.
In a skillet heat the olive oil. Add shallots and cook over medium heat until soft, minutes 4. Add the tomatoes and beets. Season with salt and pepper and cook, stirring occasionally, until the tomatoes will not let the juice, 5 minutes Add 1 tsp cumin and cook for 1 minute. Pour the broth and add the tomato paste. Boil. Reduce heat to low and cook for 10 minutes.
Pyurirovat soup blender or processor. A little more heated. Add salt and pepper if necessary. Pour into bowls, sprinkle with cumin and serve with sour cream and parsley.

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Toasted bread in the toaster rub a clove of garlic. Top with mashed cod liver oil. Spice up. Garnish with a slice of cucumber and herbs.

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2 pepper bake, peel and cut into strips. In a bowl, mix the chopped anchovies (3 fillets), 1 tbsp capers and 1/2 tsp rosemary. Add 1/2 tablespoon red-wine vinegar and 1 tbsp olive oil. Stir. Add pepper strips and stir again.

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