Recipes, Uncategorized

Creamy Beetroot Soup

Creamy Beetroot Soup


  • 1 large Onion, sliced
  • 1 tbsp Vegetable Oil
  • 3 large Beetroot, peeled and diced
  • 1 medium Potato, peeled and diced
  • 1 ltr Vegetable stock
  • 1 tbsp Vinegar
  • 100 ml Sour Cream
  • 1 small bunch Fresh Dill
  • 1 tsp Fresh Thyme
  • To taste Salt & Pepper
  • 2 cups Water


  • Set the large saucepan over medium heat; add oil and fry onions.
  • Add diced beetroot and potato; add water and cover for a while.
  • Add vegetable stock, vinegar, salt, pepper, thyme and stir well.
  • Bring to boil, reduce the heat and cook for 30 minutes.
  • Remove from the heat; pour into blender and mix until creamy.
  • Serve hot with chopped dill and sour cream.

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