​Make this cream soup for the holidays. Everyone will forget about borscht

To prepare Christmas beetroot cream you will need:

• 1 onion,
• 1 parsley root,
• ½ pair,
• ¼ taste,
• 2 tablespoons of olive oil,
• 2 potatoes,
• 3 tablespoons of roasted almond flakes,
• 4 tablespoons of mascarpone cheese,
• 4 cloves of garlic,
• 6 medium beets,
• dill or parsley,
• salt, pepper, chili,
• fresh coriander.

If you don’t have mascarpone, you can replace it with 30% cream or even… feta cheese. It goes perfectly with beets and gives the Christmas cream soup an even deeper flavor.

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Scrub the beets, dry them, wrap them in aluminum foil (each one separately) and bake in an oven preheated to 200 degrees Celsius for about an hour. Wash, dry and peel the parsley, leek, celery and potatoes. All cut the vegetables into smaller piecesput it in a pot, pour one and a half liters of water, season with salt and pepper and cook until soft.

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Cool the baked beets, cut them into smaller pieces and add them to the broth. Whole mix until uniform. At the end of mixing, add olive oil and mascarpone cheese. If the soup is too thick, you can thin it with boiling water. Finally, season with salt, pepper and chili to taste heat gentlyso that the Christmas beetroot cream does not lose its color.

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Serve the Christmas beetroot cream sprinkled with roasted almond flakes and chopped coriander, dill or parsley. If you don’t want the soup to be filling and high in calories, especially if you are preparing it for Christmas Eve, you can replace mascarpone with natural yogurt. For an even more dietary version, you can omit roasted almonds.