Beetroot Soup with Puff Pastry Crust
Red beet soup with puff pastry crust is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 medium cooked beets
- 1 onion
- 1 Carrot
- 1 clove garlic (chopped)
- 200 g white cabbage
- 1 l vegetable broth
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- Salt
- black pepper (freshly ground)
- 200 ml sour cream
- 300 g frozen puff pastry
Instructions
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1.
Let the puff pastry thaw and cut circles to fit fire‑proof soup cups.
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2.
Peel the beets, cube three pieces and grate the remaining three finely.
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3.
Peel and dice the onion and carrot.
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4.
Remove the core from the cabbage and slice into strips.
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5.
Add beet cubes, onion, carrot, garlic, and cabbage to a pot with vegetable broth and bring to a boil. Cover and simmer for about 30 minutes.
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6.
Stir in grated beets, brown sugar, lemon juice, salt, and pepper to taste.
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7.
Fill the soup cups, place puff pastry circles on top, press edges firmly. Bake in a preheated oven at 200°C (400°F) for about 10 minutes until golden brown. Serve immediately with sour cream.