Beetroot soup with fennel and apple

Soup with baked vegetables Very tasty soup for the winter season. There are more vitamins in it than enough! The aroma of baked vegetables makes the taste of soup very original. And the apple with fennel gives the soup sourness and spicy freshness. Try to make this soup and you will not regret it. Vegetable soup, it can easily be added to the menu of the post. But if you want to add a spoonful of sour cream, the taste of the soup will not change, only the color will become even brighter.

Soup with baked vegetables Very tasty soup for the winter season. There are more vitamins in it than enough! The aroma of baked vegetables makes the taste of soup very original. And the apple with fennel gives the soup sourness and spicy freshness. Try to make this soup and you will not regret it. Vegetable soup, it can easily be added to the menu of the post. But if you want to add a spoonful of sour cream, the taste of the soup will not change, only the color will become even brighter.

Ingredients:

• Beets 2 pcs.
• Black pepper powder 3 g
• Salt 20 g
• Olive oil 2 tbsp. l.
• Water boiled 2000 ml
• White wine vinegar 30 ml
• Apple 2 pcs.
• Fresh Fennel 200 g
• Garlic 1 head
• Onion 1 g
• Lemon juice 2 tbsp. l.

Instructions

• Step 1 To prepare the soup, you need to take beetroot, a large onion, garlic head, 2 medium or 1 large green juicy apple, fennel tuber, white wine vinegar, lemon juice, salt, pepper, boiled water.
• Step 2 Beetroot wrapped in foil. Cut the bulb in half, grease the cut with olive oil, cut off the edge of the garlic head, grease the cut with olive oil and wrap it in foil too. Put the vegetables in a hot oven. Bake at 200 ° C: onions with garlic - 20 minutes, and beets for 40 minutes.
• Step 3 Wash and dry the apple and fennel. Cut into cubes and put into a saucepan. Pour 2 liters of hot water and put on fire. Cook for 15 minutes.
• Step 4 Remove the baked onions and garlic from the oven. Cool it down. Peel and cut into medium-sized pieces.
• Step 5 Put onion and garlic in a saucepan.
• Step 6 Take the baked beetroot out of the oven. Clear. Cut into cubes.
• Step 7 Put it in the pan. Boil.
• Step 8 In the meantime, prepare a dressing for soup: 2 tbsp. l. olive oil, 2 tbsp. l. wine white vinegar, 2 tbsp. l. lemon juice, 1 tbsp. l. salt, pepper to taste.
• Step 9 Drain the broth and vegetables to mash.
• Step 10 Pour the puree from the vegetables with broth, add the dressing, stir. Put on the fire. Cook for 3 minutes.
• Step 11 Beetroot soup is ready! Serve hot for dinner. If desired, you can add sour cream.