This dish was actually my New Years Eve starter, but I’m keeping it for rainy and grey days throughout 2016! It’s just so colorful, tasteful and pure deliciousness.
All you need:
6 large beetroot (peeled, washed and grated)
2 potatoes, peeled and washed
1 clove of garlic
Juice of 1/2 a lemon
Salt and pepper
What to do:
1. Slice and chop your potatoes and garlic. This soup is a no-blending kind, so cutting the ingredients finely might come in handy later. Grate the beetroot, if this hasn’t already been done.
2. Put all of the ingredients in a pot with 1 L of water and the vegetable broth. Make it boil and let it simmer until the potatoes and beetroot is very tender.
3. Using only a fork, mash the beetroot and potatoes against the edge of the pot, making the soup a little more smooth. Add chili powder, salt and pepper until it’s spicy enough for your.
4. Serve with some fresh-cut parsley and a tablespoon of sour creme
FYI: this soup will only benefit from a couple of hours off heat and in the pot. It can easily be made the day before you want to serve it.