Beet Soup With Ricotta Beans + Photo
Broth Ingredients:
½ kg of raw large beet in shell, or two (2) units.
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 soda if necessary.
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, to accentuate the color.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with 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 knead the ricotta with a fork, place the eggs, cheese, salt, and wheat flour gradually until the rolls are rolled. If necessary add a little milk.
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 half 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, that is if you want the balls to remain
white
The polka dots of the photo became very large, make smaller ones.
Broth Ingredients:
½ kg of raw large beet in shell, or two (2) units.
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 soda if necessary.
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, to accentuate the color.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with 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 knead the ricotta with a fork, place the eggs, cheese, salt, and wheat flour gradually until the rolls are rolled. If necessary add a little milk.
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 half 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, that is if you want the balls to remain
white
The polka dots of the photo became very large, make smaller ones.
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