CookEat Recipe
Russian Beet, Ham and Cream Soup
A beef-broth soup with fried diced vegetables, boiled beet, ham, fennel and a little hot cream.
Method
Steps
Step 1
Fry the explicitly proposed carrot, celery and leek in butter until softened, about 8 minutes.
Step 2
Add beef stock, diced boiled beets, chopped cooked ham, fennel seed and parsley. Simmer 20–25 minutes until vegetables tender; adjust salt and pepper after tasting the ham-stock mixture.
Step 3
Warm cream separately, stir into the hot soup just before service and heat gently without a hard boil. Serve with vegetable and ham pieces visible.
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