Beetroot soup with feta cheese and radish

Beets for soup can not be fried, but baked in the oven, just like onions and garlic. Then boil them a little in the broth and beat with an immersion blender. The soup, of course, will be more tender. Add some Russian mustard before serving for spice.

Ingredients

• 1.5 l vegetable broth
• 3 medium beets
• 100 g radish
• 1 onion
• 2 cloves of garlic
• 100 g feta cheese
• 1-2 sprigs of cilantro
• 2 slices of rustic bread
• extra virgin olive oil

Directions

1. Peel and cut the beets into medium cubes. Onions and garlic - straws.
2. Fry in a saucepan over medium heat, stirring occasionally, onion and garlic with heated olive oil, 3 minutes. Add the beets and cook for 15 minutes.
3. Pour in broth and bring to a boil. Reduce heat, simmer for 30 minutes. Remove from heat and cool to room temperature.
4. Pour the soup into glasses or mugs. Add croutons, radishes, feta cheese and finely chopped cilantro, ground with salt. Serve immediately.
5. Cut the bread into medium cubes and fry in a dry frying pan until golden brown, shaking the pan from time to time, 2-3 minutes. Cut the radish into thin slices.