Beet Soup With mashed

Beet Soup With mashed

  ingredients:

Meat broth:
½ pound of muscle cut into small cubes
1 large onion, cut into quarters
1 whole medium carrot, 3 garlic cloves, 1 bay leaf,
  2 celery stalks cut into four pieces, 1 leek
  3 thin slices of ginger, 1 cinnamon stick (optional)
  2 liters of cold water.

Mode Prepare the broth:

In the pressure cooker, place the water, meat, onion, carrot, garlic, celery, leek and the seasonings.
Put to cook for 20 'minutes, let cool in the pan to finish cooking.

Soup ingredients:

1 liter of cold strained broth
4 whole beets in shell and washed
Place the broth and beets in the pressure cooker.
Take the heat for 30 'minutes, let cool in the pan.
Then peel the beets cut into four parts.
Put a little of the broth in a blender with a few pieces of beets, beat until well liquid.
Do the same with the rest of the beets.
The broth should not be too thick nor too liquid.

Mashed potatoes:


1 pound of cooked and squeezed potatoes
2 tablespoons (soup) butter
½ cup of cow's milk tea or sour cream
1 tablespoon (dessert) salt

How to Prepare:

Place in a saucepan the squeezed potatoes, butter, salt.
Lead to fire stirring constantly, go dripping milk gradually, until a uniform mass, to release the bottom of the pot.
If it gets too hard add a little cream.

To Serve:

Place in a deep dish the hot broth beets in the center make a mashed potato pyramid that stay 4 fingers above the broth.
Take to eat the broth, then puree.
* The soup is served before dinner *

For Dinner:

Accompanies roast chicken pieces with broccoli and boiled carrots, passed in butter.
Palm heart salad cut into thick slices, fresh figs, washed without the house cut in half.

Note:
With the cooked muscle leftovers, make a salad with onion, garlic, parsley and tomato pieces. "Serving on another occasion."
With the other ingredients left over from the broth, make a soup.

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