John Myers
Beetroot Soup with Oranges, Sour Cream and Cashew Nuts
The perfect beetroot soup with oranges, sour cream and cashew nuts recipe with a picture and simple step-by-step instructions.
- 750 g Boiled beetroot
- 3 piece Oranges
- 0,5 bunch Parsely
- 3 piece Shallots
- 1 shot Oil
- 750 ml Vegetable broth
- 50 g Roasted and salted cashew nuts
- 1 shot Vinegar
- 1 pinch Salt and pepper
- 250 g Sour cream
- For the beetroot soup, wash an orange with hot water, dry it and peel off the peel very thinly with a peeler without a white skin. Finely chop the peel.
- Wash, dry and finely chop the parsley leaves. Peel all oranges so that the white skin is completely removed. Cut the pulp into pieces.
- Roughly dice the beetroot. Peel shallots, dice finely and sauté in oil until translucent. Add the oranges, beetroot and vegetable stock.
- Cover and bring to the boil and cook over a mild heat for 10 minutes. Then puree into a slightly creamy soup, season with salt, pepper and a small dash of vinegar.
- Serve in portions with a large tablespoon of sour cream and sprinkle with the orange, parsley and cashew nuts mixture.
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