Chard soup with coconut milk Kara
Beetroot soup with coconut cream? Why not! Discover how products like coconut milk, soy sauce, and rice vinegar can be used in everyday cooking, not just for Asian dishes. Beetroot soup is the perfect summer dinner option.
Number of servings
4
Sharpness level
MILD
Preparation time
45 min.
Difficulty level
EASY
INGREDIENTS
- 4 tablespoons House of Asia Rice Vinegar
- 2-3 teaspoons House of Asia Garlic Pastes or 3-4 cloves of garlic, finely chopped
- 1 spoon House of Asia Light Soy Sauce
- 200 ml Coconut milk 23-26% Kara
- 1 liter of vegetable broth
- 1 bunch of beetroot with beetroot
- 0,5 kg of new potatoes
- 1 carrot
- 1 onion
- 1 bunch of dill
- 4 eggs
- 1 onion
- Salt and pepper to taste
- Olive oil for frying
A METHOD OF PREPARING
- Rinse the beetroot well in cold water, cut off the beets, peel them and grate them on a coarse grater, and finely chop the beetroot leaves.
- Peel and grate the carrots, and finely chop the onion. Sauté the carrots in olive oil in a pot, add the onion, and garlic paste, and cook for 2-3 minutes. Pour in the broth and cook until the carrots are tender, then add the chopped chard and vinegar, and cook for another 5 minutes. Finally, add the coconut milk, chopped dill, and season with pepper and soy sauce.
- Meanwhile, hard-boil the eggs and cut them into quarters.
- In another pot, boil the potatoes in salted water and then cut them into slices.
- Place potatoes and eggs in bowls and pour in the soup.
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