HOUSE OF ASIA
See the recipe
Beetroot soup with egg
Check out how to make beetroot soup with egg using House of Asia and Kara products. Beetroot soup is a must-have seasonal addition to your home menu. Just an hour, a few ingredients, and this flavorful summer soup is ready.
Ingredients
4 tablespoons House of Asia Rice Vinegar
2-3 teaspoons PHouse of Asia garlic paste or 3-4 cloves of garlic, finely chopped
1 spoon House of Asia Light Soy Sauce
200 ml Coconut milk 23-26% Kara
1 liter of vegetable broth
1 bunch of beetroot with beetroot
0,5 kg of new potatoes
1 carrot
1 onion
1 bunch of dill
4 eggs
1 onion
Salt and pepper to taste
Olive oil for frying
A method of preparing
1. Rinse the beetroot well in cold water, cut off the beets, peel them and grate them on a coarse grater, and finely chop the beetroot leaves.
2. Peel and grate the carrots, and finely chop the onion. Sauté the carrots in olive oil in a pot, add the onion, and garlic paste, and cook for 2-3 minutes. Pour in the broth and cook until the carrots are tender. Then add the chopped chard and vinegar, and cook for another 5 minutes. Finally, add the coconut milk, chopped dill, and season with pepper and soy sauce.
3. Meanwhile, hard-boil the eggs and cut them into quarters.
4. In another pot, boil the potatoes in salted water and then cut them into slices.
5. Place potatoes and eggs in bowls and pour in the soup.
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