Soup, Beet sugar and Dill

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Ingredients

  • Olive oil: 1 Tablespoon
  • (onion, cut into thin rings): 1
  • large carrot (peeled and cut into fine pieces): 1
  • Fresh herbs, Garlic: 1 Teaspoon
  • Leeks (washed and cut into thin rings): 100 g
  • Beet cooked, (peeled and cut into thin rings - without vinegar): 275 g
  • Chicken broth: 750 ml
  • Anise: 2 Tbsp

Directions

1. Heat the olive oil in a pan and add the onion, carrot and Garlic, cook for 5 minutes.

2. Add the leeks, beet and chicken broth. Let simmer for 15 minutes.

3. Stir in the Dill and let it cook for 5 minutes more or until vegetables are tender.

4. Let cool slightly and grind the soup until it becomes velvety. Serve hot or cold with delicious cheese croutons on top.

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