Fine beetroot soup

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3.5 48
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 Red prayers (approx. 600 g)
  • 2 medium-sized carrots
  • 2 medium-sized potatoes
  • 1 Onion
  • 2 TABLESPOONS Butter
  • 3 TSP Vegetable broth (instant)
  • 1 1 piece(s) (approx. 20 g) fresh horseradish (alternatively 1-2 teaspoons from the glass)
  • 1 TEASPOON Lemon juice
  • 100 g Fresh cream
  • 7-10 Tbsp salt and pepper

Directions

  1. 1

    Beetroot is very staining, so it is best to wear disposable gloves when preparing it. First cut off the leaves of the beetroot, then the root end.

  2. 2

    Peel red beets generously. Cut into slices and then into cubes. Peel and wash carrots and potatoes and dice them just as roughly. Peel and finely dice the onion.

  3. 3

    Heat butter in a large pot. Add beetroot, potatoes, carrots and onion and sauté for 2-3 minutes while stirring.

  4. 4

    Pour 1 l water to the vegetables and bring to the boil. Stir in stock. Cover and simmer for about 20 minutes until all vegetables are soft.

  5. 5

    In the meantime, peel the horseradish and grate it finely on a kitchen grater. Mix immediately with lemon juice, otherwise it will turn brown. Stir in crème fraiche. Season to taste with salt and pepper.

  6. 6

    Finely puree the vegetables in the broth with a hand blender. Season to taste with salt and pepper. Arrange in soup bowls, stir in approx. 1 tsp. horseradish cream fraiche spirally. Served with: farmhouse bread.

Nutrition Facts

KCAL
230 kcal
CARBS
23 g
FATS
13 g
PROTEINS
4 g