Soup-puree of beets

800 g Beets

onions

40 g flour

60 g butter

100 g sour cream or cream

20 g vinegar 3%

80 g croutons

Prepared raw beets rubbed on a grater and stew, adding broth and butter, until soft. To keep the color of the beets, add vinegar or citric acid. Onion chop and passedout in butter. The broth is put stewed beet, roasted onions, bring to a boil, then add the sauce and cook at a low boil. After 20-25 min mass wipe, again bring to a boil, add the broth and to the consistency of the mass was consistent with the soup (like sour cream medium thickness), And fill with sour cream or cream. Serve with croutons.