Puree soups are dietary meals that are very quickly absorbed by the body and have a mild taste and appetizing appearance. This is a great solution for baby food. However, such food can also become a delicacy for adult gourmets. Try the red beetroot and smoked eel puree soup - hearty and delicious, it will become an important part of the family meal.
It is necessary
-
- 350-400 g smoked eel;
- 500 g of red beets;
- 800 g chicken broth;
- 2 cups apple juice
- 1 apple;
- table vinegar;
- 2 onions;
- butter for frying;
- 1 tablespoon flour.
Instructions
Step 1
Peel the eel (the optimal carcass weight is 350-400 g). To remove the skin, cut it around your head, then quickly pull it off like a mitten. The casing of the smoked fish should come off without much effort. For convenience, some housewives nail the eel to the board through their eyes, then quickly and carefully remove the skin.
Step 2
Remove the head and bones from the carcass, cut the resulting fillet into medium-sized pieces. Place the eel in a saucepan, cover with chicken stock (800 g) and freshly squeezed apple juice (400 g). Simmer the fish for half an hour over low heat. Remove the boiled fillet from the liquid with a slotted spoon, finely chop and place in a clean dish in the cold.
Step 3
Thoroughly wash the red beets (raw material weight - 500 g), cut off the tops and bottom of the root crops. Boil vegetables until tender, or cook in a double boiler. To prevent the beets from losing their original bright color when boiled, add a small amount of table vinegar to the water.
Step 4
Peel and cut 2 onions into thin half rings, then fry them in butter until golden brown.
Step 5
Place the chopped boiled beets, sautéed onions and 250 g of heavy 20% cream in a blender. Strain the broth in which the smoked fish was cooked through a fine sieve and add to the resulting mixture.
Step 6
Grind all soup ingredients (except eel) until puree, then pour into a saucepan and bring to a boil. Lightly fry one tablespoon of wheat flour in butter, place in soup and simmer for about 15-20 minutes. This will allow the mashed hot dish to remain homogeneous for longer without a thick sediment.
Step 7
Place the chilled eel chunks in the finished beetroot soup. To give your meal an unusual bouquet of flavors, fry the slices of a large peeled apple in butter and place them in the soup.
