I believe many lovely people have never seen beetroot! Beet root/cabbage head belongs to the same family as carrot, white radish and water radish. It can be eaten raw or cooked in various ways, each with its own flavor.
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Wash onion, celery, carrot and cabbage, peel and cut into dices. It doesn't need to be particularly small, just the size of the fingernail.
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Pick up the pan and heat it over medium heat. When the pot is hot, add butter and wipe the bottom of the pot evenly, which means that the butter is heated evenly.
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When the butter melts and turns brown, add onion, celery and carrot and stir fry. The temperature is still controlled in medium fire.
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When the ingredients in the pot are a little brown, pour in the red cabbage and stir fry.
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Stir-fry a few times and then pour in half of the water (or other soup base). A trick to identify whether you can get water is to see if other ingredients are dyed red. You don't need to cook for a long time after pouring water (soup base). After all, pour cold water and boil it over medium heat to turn off the fire.
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There are two methods: 1. If you like granular chewy things, pour the remaining water (soup base) into the pot, and then continue to cook until the beet head becomes crisp and seasoned. This is what I do here. I pour a pot of words I just made into a high-speed blender and break it into thick soup.
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After a little resistance here for a while, add the remaining water (soup base) and continue to beat at high speed. The rest of the water is now added because it is easy to control the consistency of the soup, while half of the water was added before to start in a high-speed blender. In short, it will be fine after high-speed stirring ~
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Just pour it back into the pot. When it is hot, you can add whipped cream or milk and mix well. (This amount can refer to the amount I gave, or you can add it yourself. You don't have to add it if you don't like it)
Finally, add salt and lemon/lime juice to taste according to your own taste. If you want to add other seasonings, you can also add them according to your own preferences.
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Here, if the high-speed mixer is not strong enough to make it very broken and slippery, you can sieve it with a sieve, so that the dregs of red and white vegetable heads will be filtered out and the taste will be smoother.
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The most traditional way to eat it is with sour cream and whipped cream/milk, and then with coriander (pictured). However, sour cream may not be used by many people and it is not easy to buy. You can use thick/old yogurt instead. This soup is delicious both hot and cold, because the dairy products added after serving are cold, so it is more suitable to eat cold, and there will be no feeling of big temperature difference. If you are not used to cold soup, but only like hot soup, I suggest you don't have to break the soup, as we do in Luo Songtang on weekdays, keep all the ingredients, pour in dairy products, and heat them together before drinking.
Well, I hope you like it!
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