Beet soup with skyr
The recipe here calls for 1 kg of beets. Classically you use rutabaga, but here I combined it and used a thick rutabaga and a thick parsley root from my weekly vegetable box. It tasted extremely good - and the smell alone with the roasted caraway attracted the children!
Ingredients for 4 portines1 kg of beets
3 Tbsp rapeseed oil
1 onion
2 stalks of celery
1 liter chicken broth
1 tsp ground cumin
1 tsp coarse sea salt
1 pinch of black pepper
200 g pure Skyr
1 tsp whole cumin
Preparation
Clean the onion and celery stalks and cut them into small pieces.
Heat the oil in a large pot and briefly fry the onion and celery with the ground and whole caraway and salt and pepper.
Meanwhile, clean, peel and chop the beets.
Add the beets and fry briefly.
Then pour in the chicken broth and let it cook for about 15 minutes until everything has become nice and soft.
Then puree the soup...
...if necessary, add a little more seasoning to taste and stir in 2/3 of the skyr.
Serve with the remaining skyr and some caraway seeds.
[Translated from here.]
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