Lean beetroot

Our lean beetroot is special, not like all the others. It is prepared in a fragrant vegetable broth, and carrots, potatoes, onions and even an apple for the soup are pre-baked with garlic and spices, therefore they acquire a surprisingly rich taste. The texture of the dish is also quite unusual - puree-like. And yet this is a real beetroot in its essence! Soup can be served hot or cold. In any case, lean beetroot will give you the most pleasant taste sensations and, possibly, will be included in the list of your favorite home recipes.

Ingredients

• stalked celery - 2 stalks
• potatoes - 400 g
• lemon juice - 1 tbsp. l.
• a pinch of dried thyme - a pinch
• beets - 500 g
• dill - 4 branches
• caraway seeds - 1 tbsp. l.
• garlic - 2 cloves
• carrots - 2 pieces
• apple - 1 pc
• olive oil - 3 tbsp. l.
• onions - 2 pieces
• salt

Directions

1. Boil vegetable broth for lean beetroot. To do this, put 1 peeled carrot, 1 peeled onion and celery in a saucepan with 1.5 liters of hot water, put on medium heat. After 30 min. add bay leaf and peppercorns to the pan. Cook for another 10 minutes, then salt, let cool and strain.
2. Peel the beets, cut into cubes. Peel the potatoes, apple, remaining carrots and onions and cut into strips. Peel and chop the garlic for the beetroot.
3. Preheat oven to 190 ° C. Put beets, potatoes, carrots, onions and an apple in a baking dish, sprinkle with olive oil. Place in the oven for 40 minutes. Sprinkle with garlic and cumin seeds and cook for 5 minutes more.
4. Transfer the baked vegetables to a saucepan. Pour over vegetable broth, add thyme and lemon juice. Cook the beetroot for 5-7 minutes.
5. Remove vegetables from the pan with a slotted spoon and transfer to the blender bowl. Grind in mashed potatoes.
6. Return the puree to the stock. Bring to a boil and cook over low heat for 4-5 minutes. Before serving, garnish the lean beetroot with dill.