(Kirmizi Pancar Corbasi)
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
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.