Since the beetroot is ripe in our garden at the moment, I often use it in new variations. Today it was cooked into a delicious soup. If you want to cook it yourself, here is the recipe for 4 people:
Three beetroot bulbs
The leaves and stems of one of the tubers
some potatoes (I took 7 medium-sized ones)
Enough water to just cover the vegetables
Fresh parsley and basil
Two medium-sized onions
Some Avramidis Olive Oil 100years
A piece of ginger
salt, pepper and some chili
Some cream
The tubers are peeled and cut into pieces, just like the potatoes, beetroot leaves, onions, herbs and ginger, and added to the boiling water. Now add half a cup of Avramidis 100years olive oil.
The whole thing is then cooked for about 20 minutes and then seasoned with spices. Finally, you can add a little cream or crème fraîche.
Bon appetit!
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