SOUP-PUREE FROM BEET.

 Composition:
Beets – 2 pieces (large)
Potatoes – 2 PCs.
Carrot – 1 PC.
Onions – 1 PC.
Garlic – 2 cloves.
Herbes de Provence
Salt, black pepper – to taste
Vinegar -1 tsp.
Cream 10% - 50ml.
Sesame seeds – 1 tbsp

Method of preparation:
1. Beets washed, peeled, cut into medium dice.
2. Potatoes are washed, peeled, cut into slightly smaller cubes, add to the pot of beets. Pour water so that it completely covered the vegetables. Cook for 30 min.

3. Onion cut into half rings, carrots to clear, cut small cubes, garlic crush, fry in vegetable oil, adding the herbes de Provence until Golden brown onions, then add to the beets and potatoes.

4. Add the cream to the soup, boil for another 10 min, season with salt and pepper, remove from heat, drain excess liquid, adding liquid to blend until smooth. Serve with sesame seeds.