Beetroot Soup

1. 

beetroot 1.3 lb (600 g) • water 2.1 quart (2000 ml)

Peel the beetroot and cook in boiling water cca 45 minutes until soft.

2. 

vegetable bouillon 0.25 oz (10 g)

Take 750 ml of beetroot stock out into a smaller pot. Bring to the boil and melt in one vegetable bouillon.

3. 

tomatoes 10.5 oz (300 g)

Scald the tomatoes with hot water and peel it.

4. 

lemon-juice 1 tbsp

Place cubed cooked beetroot into the stock. Add lemon juice of half lemon. Cook for 5 minutes.

5. 

salt 1 tsp • ground black pepper 0.25 tsp

Add tomatoes chopped into a smaller pieces into the soup and cook for further 10 minutes. Salt the soup and mix with hand blender. Slightly pepper.

6. 

Feta cheese 7 oz (200 g)

Serve the soup with cubes of cheese Feta.