Beet Soup with Potato Puree + Dinner
Ingredients:
300 grs. Of beef (muscle) or 2 tablets of vegetable stock
2 liters of cold water
Other Ingredients:
1 tablet broth (optional)
1 large chopped onion
2 celery stalks washed, whole uncut
1 packet of green scented whole washed, uncut
4 medium beets with peel
1 bay leaf
Mashed potatoes
1 pound of potato kitchen and squeezed
1 or 2 tablespoons of butter or margarine
1 cup of boiled and cold milk
2 tablespoons cream (optional)
1 teaspoon of salt
Notice:
For those who can not use milk, sour cream, do not need to put anything, and butter replace with margarine.
How to Prepare Beet Soup:
Wash the meat, cook in pieces, in the pressure cooker, for thirty minutes strain the broth, or make the broth with vegetable broth tablets.
Wash the beets well with a brush in running water, to remove all the earth.
Cook the whole beets with, the celery onion, in the broth of the meat, add the tables of meat broth
After the cooked beets, remove the peel, cut into pieces and beat in the blender with a bit of the cooked broth.
NOTICE:
If you cook the beets in the pressure cooker, just put the vegetable stock, do not add the other ingredients that clog the valve.
Bring the beet cream over the heat, with the whole parsley sauce and chives tied and the bay leaf and the broth tablets. Let it boil for ten to fifteen minutes over low heat, then remove the green and bay scent.
How to prepare the mashed potatoes:
Wash the potatoes with peels take to cook in a steamer or in the pasta noodle with water underneath, or in the couscous.
If you want you can cook the potatoes in the microwave in a plastic bag with 6 tablespoons of cold water.
Tie the sticking bag in 6 places to take out the air, put inside a refractory, take to the microwave for 6 'to 8' minutes.
CAUTION WHEN YOU WILL REMOVE MICRO WAVE POTS, WHICH WILL BE VERY HOT.
After the potatoes are cooked, peel through the potato masher. Not on the processor.
Place the squeezed potatoes in a large saucepan, with the butter the salt and a little milk and finally the cream, bring to the fire to cook, until it comes out of the bottom of the pan.
If it gets too hard add more milk or sour cream, if it gets too soft, put more potatoes.
To serve, place the well-beet cream on a large platter and shallow in the center the very high pyramid-shaped mashed potatoes.
How to Serve the Soup:
To serve put a ladle and a large spoon to serve apart.
First place the beet cream with the shell on the bottom plate, then the puree with the large spoon and place in the center of the plate, type pyramid.
You can replace mashed potatoes with other ingredients:
Cassava, mandioquinha, yam, yams, sweet potatoes.
Serve the soup very hot, as an entrée.
Note:
For a Dinner first serve the soup after roasted chicken cut into pieces, sprinkled with plenty of chopped parsley.
Accompanied by cooked vegetables passed in butter.
Carrot, broccoli or cauliflower vessels.
Cooked quail egg, canned preserved heart of palm, washed and chopped or chopped mushrooms.
On a large platter place the chicken pieces around the vegetables, the eggs, and the palm heart.
You can serve the chicken separately.
Recapping:
You can make the puree with other vegetables cassava, mandioquinha, caramel, yam, sweet potatoes.
Ingredients:
300 grs. Of beef (muscle) or 2 tablets of vegetable stock
2 liters of cold water
Other Ingredients:
1 tablet broth (optional)
1 large chopped onion
2 celery stalks washed, whole uncut
1 packet of green scented whole washed, uncut
4 medium beets with peel
1 bay leaf
Mashed potatoes
1 pound of potato kitchen and squeezed
1 or 2 tablespoons of butter or margarine
1 cup of boiled and cold milk
2 tablespoons cream (optional)
1 teaspoon of salt
Notice:
For those who can not use milk, sour cream, do not need to put anything, and butter replace with margarine.
How to Prepare Beet Soup:
Wash the meat, cook in pieces, in the pressure cooker, for thirty minutes strain the broth, or make the broth with vegetable broth tablets.
Wash the beets well with a brush in running water, to remove all the earth.
Cook the whole beets with, the celery onion, in the broth of the meat, add the tables of meat broth
After the cooked beets, remove the peel, cut into pieces and beat in the blender with a bit of the cooked broth.
NOTICE:
If you cook the beets in the pressure cooker, just put the vegetable stock, do not add the other ingredients that clog the valve.
Bring the beet cream over the heat, with the whole parsley sauce and chives tied and the bay leaf and the broth tablets. Let it boil for ten to fifteen minutes over low heat, then remove the green and bay scent.
How to prepare the mashed potatoes:
Wash the potatoes with peels take to cook in a steamer or in the pasta noodle with water underneath, or in the couscous.
If you want you can cook the potatoes in the microwave in a plastic bag with 6 tablespoons of cold water.
Tie the sticking bag in 6 places to take out the air, put inside a refractory, take to the microwave for 6 'to 8' minutes.
CAUTION WHEN YOU WILL REMOVE MICRO WAVE POTS, WHICH WILL BE VERY HOT.
After the potatoes are cooked, peel through the potato masher. Not on the processor.
Place the squeezed potatoes in a large saucepan, with the butter the salt and a little milk and finally the cream, bring to the fire to cook, until it comes out of the bottom of the pan.
If it gets too hard add more milk or sour cream, if it gets too soft, put more potatoes.
To serve, place the well-beet cream on a large platter and shallow in the center the very high pyramid-shaped mashed potatoes.
How to Serve the Soup:
To serve put a ladle and a large spoon to serve apart.
First place the beet cream with the shell on the bottom plate, then the puree with the large spoon and place in the center of the plate, type pyramid.
You can replace mashed potatoes with other ingredients:
Cassava, mandioquinha, yam, yams, sweet potatoes.
Serve the soup very hot, as an entrée.
Note:
For a Dinner first serve the soup after roasted chicken cut into pieces, sprinkled with plenty of chopped parsley.
Accompanied by cooked vegetables passed in butter.
Carrot, broccoli or cauliflower vessels.
Cooked quail egg, canned preserved heart of palm, washed and chopped or chopped mushrooms.
On a large platter place the chicken pieces around the vegetables, the eggs, and the palm heart.
You can serve the chicken separately.
Recapping:
You can make the puree with other vegetables cassava, mandioquinha, caramel, yam, sweet potatoes.
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