Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, February 09, 2015

Beetroot Soup

(Kirmizi Pancar Corbasi)

Beetroot Soup
1 medium-sized (~250 g) beetroot, peeled, cut in bite size
1⁄2 red bell pepper, chopped
2-3 tbsp extra virgin olive oil
1 small onion, chopped
1 tbsp flour
~2 1⁄2 cups vegetable or chicken broth
1⁄4 tsp nutmeg

Garlic Vinaigrette:
1 garlic clove, mashed with salt
2 tbsp wine vinegar

Feta Cheese, crumbled
Red pepper flakes (crushed red pepper)

Sauté the onion, beetroot, red bell pepper and flour with olive oil in a medium-sized pot for 3-4 minutes at medium-low heat. Add the vegetable or chicken broth, stir. Then season with nutmeg, salt and pepper, stir. Cover and cook at medium-low heat until the vegetables are softened. Turn the heat off.

Pour it into the blender and blend until smooth. Meanwhile, whisk the mashed garlic with vinegar and add to the soup, stir. Sprinkle with some feta cheese and red pepper and serve.

Makes 2 servings.



At 7:07 PM, Anonymous Anonymous said...

I really enjoyed this. I'm back to try this recipe for the 2nd time. Thank you.


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