Beetroot soup with oatmeal
Composition / ingredients
8
Servings:
Cooking method
First we put unpeeled beets of bright color into the water and cook it, as for a vinaigrette, for example. Then we take it out, cool it, clean it and chop it with a beautiful straw (although you can grate it on a grater – on a large one).
In the recipe, it was advised to use beetroot broth, but it is good to do this only if you have washed your beets to crystal purity. In this case, we filter the broth and put beets in it. Immediately we send oat flakes to her, salt and cook until the latter are ready.
Serve this soup well with sour cream.
In the recipe, it was advised to use beetroot broth, but it is good to do this only if you have washed your beets to crystal purity. In this case, we filter the broth and put beets in it. Immediately we send oat flakes to her, salt and cook until the latter are ready.
Serve this soup well with sour cream.
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Oat flakes - 305 kcal/100g
- Raw Hercules - 390 kcal/100g
