4 servings, 1 serving
500 g boiled beetroot
8 dl vegetable stock
1 red onion
1-2 celery starks
1-2 cloves of garlic
140 g low-fat soft cheese
pepper, pizza flavouring, if desired 1 tbsp red wine vinegar
4 tbsp 10% sourcream
1. Bring vegetable stock to boil. Add chopped potato, carrot, celery, garlic and onion and stew until vegetables are soft.
2. Add chopped boiled beetroot and cook for a few more minutes.
3. Püree vegetables with hand blender, add flavourings, melted cheese and vinegar if desired. Bring to boil.
4. Serve with one tablespoon of 10% sourcream for every serving. Garnish with green herbs.
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