Beetroot soup with stracciatella

CONTEMPORARY RECIPES

Soup lovers step forward! A delicious recipe with red turnip and our stracciatella accompanied by crispy croutons.

Ingredients for

4 servings

3 red turnips, peeled and boiled
2 medium-sized potatoes
200 g of Sabelli stracciatella
1 teaspoon of balsamic vinegar
Extra virgin olive oil, salt, water to taste.

Prodotti utilizzati per questa ricetta

Stracciatella di Burrata Take-away

250 g

Method

Dice the turnip. Peel the potatoes and dice them. Fry the vegetables in a pan with a little oil and a teaspoon of balsamic vinegar. Add cold water to cover the vegetables and stew for about 15-20 minutes. Halfway through cooking, add salt to taste. Blend the soup in a blender, pour it on serving plates, and complete with a spoonful of stracciatella and croutons to your taste.

WISDOM PILL

In this recipe, the stracciatella can be used only as a final garnish or dissolved in the soup if you want to attenuate the sour and earthy taste of the red turnip.