- 8-10 pieces canned sliced beets（about 80g）
- 2tbsp canned juice
- 1/4 red onion *thinly sliced
- 1 potato（about 80g）
- 1 tsp olive oil
- A pinch of salt
- 2tbsp Japanese white soup
- 150ml water
- 100ml milk
- 50ml fresh cream
- Fresh cream
- Fried onion
1 Open the canned beetroot and transfer the amount of beetroot and juice to a blender glass.
2 Peel and slice purple onions and potatoes.
3 Put olive oil in a pan and heat over low heat, add (2) and a pinch of salt, and fry until the potatoes are clear.
4 Add water and white soup and bring to a boil.
When it boils, reduce the heat to low and simmer for about 10 minutes.
When the potatoes are soft, turn off the heat and remove the heat.
5 Add (4), milk and fresh cream to the mixer glass of (1) and stir. When it becomes soup-like, adjust the taste with salt and let it cool.
6 Pour the soup into a bowl and decorate with fresh cream, fried onion and parsley and you’re done♪
＊I used lightly whipped cream.