Beet Soup With Ricotta Polka Dots

Beet Soup With Ricotta Polka Dots


Broth Ingredients:


½ pound of raw beets in shell
1 onion grated
1 tablespoon (tablespoons) butter
1 teaspoon (tsp) salt or broth
1 pinch of grated ginger
1 pinch of nutmeg (optional)
2 liters of cold water

Ricotta balls:

½ pound of fresh ricotta
2 whole eggs
2 tablespoons full of grated cheese
½ cup of cow's milk or cream
wheat flour needed to give point of winds
1 pinch of salt


Mode Prepare the broth:

Wash the beets. Place the beets with water in a pressure cooker with a pinch of sugar.
Leave cooking for 1 hour over low heat
After the cooked beets, peel and beat in the blender with water.


Place the beet broth in a pot, add the onion, salt, ginger, nutmeg, butter without frying, leave the fire until it boils, put about 15 minutes. Book
If you prefer to fry the onion in butter.
How to prepare the Ricotta Polka Dots:

In a bowl mash the ricotta, place eggs, cheese, salt, milk and wheat flour gradually to give point to roll.
To find the point, take a little of the mass press in the hand is firm that is the point of wind.

Make very small balls the size of a quail egg, or even smaller.

Place the balls to cook in the broth, put in 10 minutes.

Serve hot in soup plate with a shallow dish sideboard

Note;

You can replace the beet put tomatoes, carrots or spinach.
           
You can cook the ball ricotta with lean meat broth or
           
Chicken broth, without skin and fat, or tablet meat.