Beetroot soup puree from beetroot

To prepare beetroot soup, we will need: beetroot, carrot, apple, cranberry, butter, cream, salt, ground black pepper and paprika. If you want the soup to have a denser consistency, then you can add a couple of potatoes, in this case it will be more satisfying and nutritious. The soup will also be nutritious if it is cooked in meat broth. The process of making soup-puree will simplify and speed up the presence of pre-cooked beets and carrots.
Peel boiled beets, cut into large pieces, peel carrots, also divide into pieces.
Remove the skin from the fresh apple, remove the core, cut into pieces. It is better to take a green sweet and sour apple.
Put beets, carrots and apples in a saucepan with a thick bottom, pour water so that it covers vegetables and fruits. Put on the fire, bring to a boil, reduce the heat to medium and cook until the apple becomes soft.
Meanwhile, rub the cranberries through a sieve, we only need cranberry juice.
Then add cranberry juice, spices and butter to the pan with vegetables, mix. Turn off the heat, cover the pan with a lid and leave the contents on the stove for 20 minutes. During this time, the vegetables will boil even better and cool down a little. Using an immersion blender, we turn the vegetable mixture into mashed potatoes. Pour in the cream and whisk again with a blender. The mass should turn out to be very delicate, creamy consistency, without grains. With a pleasant sweet and sour taste. The mashed soup is delicious both warm and cold. It is a very satisfying and at the same time light dish. We serve it with sour cream and fresh herbs.
Bon appetit!