BEET-
AND TOMATO SOUP WITH CHEESE
AND OLIVES
Rödbets- och tomatsoppa med ost och oliver
2 tablespoons butter or margarine
1 can crushed tomatoes, 14 oz
4 cups water
2 chicken or vegetable bouillon cubes
salt, pepper
5 oz feta cheese
1/3 cup black olives
¾ cup crème fraîche or soured cream
Peel and coarsely grate the beets. Peel and chop the onion. Sautée beets and onion in the fat in a pot without browning. Add tomatoes, water and bouillon cubes and let simmer for about 10 minutes. Flavour to taste with salt and pepper.
AND OLIVES
Rödbets- och tomatsoppa med ost och oliver
This soup is inspired by the famous
Russian soup, the Borsjtj.
4 servings
3 to 4 beets, approx 14 oz
1 onion2 tablespoons butter or margarine
1 can crushed tomatoes, 14 oz
4 cups water
2 chicken or vegetable bouillon cubes
salt, pepper
5 oz feta cheese
1/3 cup black olives
¾ cup crème fraîche or soured cream
Peel and coarsely grate the beets. Peel and chop the onion. Sautée beets and onion in the fat in a pot without browning. Add tomatoes, water and bouillon cubes and let simmer for about 10 minutes. Flavour to taste with salt and pepper.
Serve the soup with crumbled feta
cheese, olives and crème fraîche.
Enjoy!
Bella
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