|Cooked beetroot||450 Gram, skinned|
|Potatoes||350 Gram, peeled|
|Onion||1 Small, peeled and chopped|
|Chicken stock||1 1⁄4 Liter|
|Freshly ground black pepper||To Taste|
1.Dice the potatoes and beetroot in large pieces.
2.Take a large pan, heat butter in it and saute onion, beetroot and potatoes in it for 5 minutes.
4.Add stock, seasoning and let the ingredients boil.
5.Once done, lower the flame and cook for 45 minutes after putting the lid on.
6.Sieve the soup or blend it in a blender.
7.Serve hot in bowls with a tinge of cream at the center.
The soup can be frozen in a sealed airtight jar. For serving, defrost the frozen soup in refrigerator overnight and heat in saucepan.