After de Refogado; Beetroot soup.
For the beetroot soup you need to make a refogado only based on olive oil, onions and garlic. You leave the tomatoes out.
Take some fresh beetroots and wash and peel them, cut in quarters.
Than you clean the same amount of carrots, cut them in little chunks and put them together with beetroot in the refogado. Cover the whole mixture with water and bring to boiling. Stir from time to time to make sure it does not get burned. When the water evaporates, add some more but not too much. The upper part of the beetroot can out of the water. After an hour or more when the vegetables are well cooked, add some sea salt and black pepper.
Take the pan from the fire and use the hand mixer to make a fine puree. The soup is like that a quite liquid puree, now add herbs like basil, a twig of rosemary and some leaves of mint. Put the lid on but you do not put the pan back on the fire, just let the herbs release their essential oils and perfume. After five minutes take the rosemary out and pour the soup into bowls with a spoonful of fresh sour cream in the middle.
You can sprinkle some fresh cut basil on top.
Beetroot is a vegetable that has many qualities, specially when a person has a weak immume system, eat a bowl of soup every day.