Beetroot and kimchi soup
Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften.
- 30 ml de aceite de oliva virgen extra
- 3 remolachas, peladas y cortadas en dados
- 1 cebolla marrón, picada
- 1 zanahoria, cortada en cubos
- 1 litro de caldo de verduras
- 100 ml de jugo de kimchi
- 100 g de kimchi picado
- Sal y pimienta
- 100 g de crema agria
- 1 manojo de cilantro
- Coloca el aceite, la remolacha, la zanahoria y la cebolla con una pizca de sal y pimienta en una cacerola y cocina a fuego medio durante 10 minutos, revolviendo constantemente hasta que comiencen a ablandarse. Agrega el caldo, el kimchi y el jugo de kimchi. Cocina durante 10 minutos o hasta que las verduras estén blandas.
- Cuando las verduras estén cocidas, retire la mitad con una espumadera. Colóquelas en un bol. Triture el resto con una batidora de mano hasta obtener una pasta suave.
- Devuelve las verduras reservadas a la olla.
- Sirve la sopa en tazones, cúbrela con crema agria y cilantro.
preparation 15 minutes
cooking 20 minutes
difficulty Easy level
Ingredients
30 ml extra virgin olive oil
3 beetroots, peeled and diced
1 brown onion, diced
1 carrot, diced
1 litre vegetable stock
100 ml kimchi juice
100 g kimchi, chopped
Salt and pepper
100 g sour cream
1 bunch coriander
Instructions
Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften. Add the stock, kimchi and kimchi juice. Cook for 10 minutes or until the vegetables have softened.
When the vegetables have cooked through, use a slotted spoon to remove half of the vegetables. Set aside in a bowl. Use a stick blender to blend the remaining vegetables until smooth.
Return the reserved vegetables to the pot.
Ladle the soup into bowls, top with sour cream and coriander.
