Beet Soup With Ricotta Beans
Broth Ingredients:
½ pound of raw large beet with peel
1 onion, grated or finely chopped
1 tablespoon butter
1 teaspoon salt or 2 tablespoons beef stock
1 pinch of grated ginger See below
1 pinch of nutmeg (optional)
2 liters of cold water
If someone in your family has high blood pressure exclude ginger
Ricotta balls:
½ pound fresh ricotta
2 whole eggs
2 tablespoons (soup) full of grated cheese
½ cup (tea) of cow's milk, or sour cream
Wheat flour until needed to roll the balls
1 pinch of salt
How to Prepare the Broth:
Wash the beets with bark ..
Put the water with the beets in the pressure cooker with a pinch of sugar.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with the water.
Put the beet broth in a cauldron, add the onion, salt, ginger, nutmeg, butter without frying, leave on the fire until it boils, about 1 minute approximately. Reserve
If you prefer to fry the onion in the butter.
How to Prepare the Ricotta Balls:
In a bowl, mash the ricotta, place the eggs, cheese, salt, milk and wheat flour gradually until the balls are rolled up.
To know the point, take some of the mass tighten on the hand if it is firm this is the point of rolling.
Make small balls the size of a quail egg, or even smaller.
Put the balls to cook in the broth, put 10 minutes.
Serve very hot, in deep dish with a flat dish dresser
III Options
With the same recipe you can exchange the beet for another vegetable or fruit:
I - Tomato (fruit)
II -Cenoura
III-Spinach
In the market we already have the above powdered ingredients.
You can substitute beets for tomatoes, carrots or spinach.
You can cook the ricotta balls with lean meat broth or chicken broth, without skin and without fat, or meat tablet.
Broth Ingredients:
½ pound of raw large beet with peel
1 onion, grated or finely chopped
1 tablespoon butter
1 teaspoon salt or 2 tablespoons beef stock
1 pinch of grated ginger See below
1 pinch of nutmeg (optional)
2 liters of cold water
If someone in your family has high blood pressure exclude ginger
Ricotta balls:
½ pound fresh ricotta
2 whole eggs
2 tablespoons (soup) full of grated cheese
½ cup (tea) of cow's milk, or sour cream
Wheat flour until needed to roll the balls
1 pinch of salt
How to Prepare the Broth:
Wash the beets with bark ..
Put the water with the beets in the pressure cooker with a pinch of sugar.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with the water.
Put the beet broth in a cauldron, add the onion, salt, ginger, nutmeg, butter without frying, leave on the fire until it boils, about 1 minute approximately. Reserve
If you prefer to fry the onion in the butter.
How to Prepare the Ricotta Balls:
In a bowl, mash the ricotta, place the eggs, cheese, salt, milk and wheat flour gradually until the balls are rolled up.
To know the point, take some of the mass tighten on the hand if it is firm this is the point of rolling.
Make small balls the size of a quail egg, or even smaller.
Put the balls to cook in the broth, put 10 minutes.
Serve very hot, in deep dish with a flat dish dresser
III Options
With the same recipe you can exchange the beet for another vegetable or fruit:
I - Tomato (fruit)
II -Cenoura
III-Spinach
In the market we already have the above powdered ingredients.
You can substitute beets for tomatoes, carrots or spinach.
You can cook the ricotta balls with lean meat broth or chicken broth, without skin and without fat, or meat tablet.
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