2 big beets, cubed and peeled
There should be four cups of milk—whole, skim, or a vegan option like almond milk—whatever you want.
Season with salt.
Spice it up with a dash of cinnamon or nutmeg if you want.
Instructions:
To get the beets ready, peel and grate them first. They cook more rapidly and their tastes are released more fully when grated.
To cook the beets, place them in a medium pot with enough water to cover them and some shredded beets. Simmer, covered, for 10 minutes or until beets are soft.
After the beets have simmered for a time, turn the heat down and gently add the milk while stirring constantly. To avoid curdling, add the milk little by little while keeping the heat moderate.
Salt to taste is the seasoning. You may enhance the taste by adding a sprinkle of cinnamon or nutmeg if you choose.
Keep stirring the soup every 5 to 10 minutes as it simmers. Without boiling, the soup should be heated.
You may serve your Beet and Milk Soup after all the ingredients have been cooked and mixed well. Warm it up for a satisfying dinner.
Tips for Serving:
You may have this soup for lunch or as a supper appetizer with ease. A dollop of sour cream or yogurt, a sprinkling of herbs (dill, parsley, etc.), or even some crispy croutons would be a nice garnish.
