For most of my life, red beets were associated only with my mom's best ever red beet borsch (soup) and braised beet-apple side dish. For some time now, I am looking for interesting recipes for other use of these tasty and healthy vegetables. Today, a second one presented on this blog.
Ingredients for about 2 liters of soup:
750 - 800 g beet
600 ml vegetable stock
600 ml coconut milk
3 tbsp olive oil
3 green onions
2 cinnamon sticks
1 orange
1 star anise* (omitted)
Ginger the size of the big toe
Spices to taste
600 ml vegetable stock
600 ml coconut milk
3 tbsp olive oil
3 green onions
2 cinnamon sticks
1 orange
1 star anise* (omitted)
Ginger the size of the big toe
Spices to taste
Additionally:
Cilantro or other favorite herbs
Coconut flakes
Directions:
Peel beets and cut into small pieces. Cut the onion into slices. Grate orange peel and squeeze the juice into a small bawl. Peel ginger and grate on the fine mesh.
Heat the olive oil in a pot, in which the soup will be cooked. Add beets and cook for a few minutes. After a while, add the onion and continue to fry. After about 10 minutes, add hot broth, milk and the rest of the ingredients. Cook for about 20 to 30 minutes, or until the beets are soft. Season. Serve sprinkled with flakes and/or herbs.
* not my faforite...
Recipe was inspired by "Alnatura".
